1, Monopterus albus slaughtered and washed, turned around and cut a flower knife on her body, then cut it into sections, boiled the water in the pot and blanched the yam.
2. Pour the oil into a wok and saute shallot ginger, stir-fry fried eel, add cooking wine and stir-fry until fragrant, pour eel into a casserole, add appropriate amount of boiled water for 5 minutes, then add yam and carrot, cover and continue cooking for 10 minute, add salt and pepper to taste, add balsamic vinegar and chicken essence, and turn off the fire.