1. eel dried in advance with cool water soak three hours, wash, cut section standby; 2.five-flower meat cut into pieces, into the pot of cool water, blanch ten minutes, remove the blood foam, fish out to drain water; 3. frying pan put a little bit of vegetable oil, under the five-flower meat and ginger, stir-frying over low heat until slightly browned, cook white wine; 4. After the white wine flavor out, add soy sauce and old soy sauce, rock sugar stir fry evenly colored; 5. Add enough boiling water to not have more than half a finger height of the meat, and then into the cut eel dry, scallion knots into the medium heat and cover the red hot for about an hour; 6. Remove the scallion knots don't, collect the dry broth, start the pot.

The eel's baby fish body length of about 6 centimeters, weighing 0.1 grams, but its head is narrow, the body is high, thin and transparent like a leaf in general, so it is called "willow leaf fish". Its body fluids are almost the same as those of seawater, so it can be drifted long distances with ocean currents with little effort. It takes about half a year to drift from the spawning grounds back to the Kuroshio current and then back to the coast of Taiwan, and it is only a month before it reaches the shore that it begins to metamorphose into the long, thin, transparent eel threads, also known as the glassfish. That's why fishermen are busy catching eel threads that are about to go back to the river with fork nets on the coast near the estuary from December to January every year and sell them to the farmers. The eels are then stocked by the farmers, and the color of the eels slowly appears, turning them into yellow juvenile eels and silver-colored adult eels.