Specific practices:
1, the eel is cut and washed, and the greasy substance on the fish is scalded with boiling water.
2. Cut the cut eel into sections, and then cut one or two small slits on each section with scissors. Cut the shredded ginger, peel off the garlic head and put it on the eel section for later use.
3, sit in a pot of hot oil, first stir-fry ginger and garlic.
4. Pour into the eel section.
5, stir fry slightly, then pour in the cooking wine and stir fry.
6. Pour in soy sauce and sugar to taste.
7, after mixing evenly, move into the right amount of water and turn to medium and small fire.
8. Slowly simmer until the eel is tasty, stir-fry evenly with a spatula, and simmer until the garlic head becomes soft and the soup is dried.