material

Eel. Old smoke. Chicken cooking wine salad oil sugar garlic. Ginger. Salt.

working methods

1. Wash the killed eels, drain the blood and put them into the soup pot.

2. Pour a pot of boiling water, submerge the eel, and immediately cover the lid. Stuffy for 2 minutes and open the lid, the mucus on the eel will automatically fall off. Add cold water, wash the mucus one by one, and then rinse it under the tap. Cut off the tail of the eel and cut the eel into sections for later use.

3. Peel garlic into minced garlic and slice ginger.

4. Pour the right amount of oil into the pot. When the oil is hot, add garlic and stir-fry until golden, then add ginger slices and stir-fry until fragrant.

5. Pour the eel section and stir fry. Add cooking wine and stir fry. Then stir fry with soy sauce.

6. Add appropriate amount of water, sugar and salt, and turn to low heat after the fire is boiled until the eel is crisp and rotten.

7. Turn off the fire until the juice is thick, add the chicken essence, pour in a little salad oil and stir well, then take it out of the pot and put it on the plate.