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1. Cut off the eel head, put it in a pot, and pour in hot water at 60℃.

Stewed eel

Was with water to remove mucus;

2. Then cut a knife every 3 cm from beginning to end on your back, don't cut it off, connect the segments, take out the intestines, wash them with clear water, and then cut off the segments;

3. Cut the ribs into 3 cm pieces;

4. Cut mustard into strips 4 cm long and 8 mm wide;

5. Put the ribs and mustard strips in the boiling water pot for about 1 min, then take them out, wash them and drain them;

6. Take a stew, first add mushrooms, then ribs, mustard greens and eel, pour yellow wine and white wine on it, cover the washed mustard leaves on the eel, add ginger, onion, fat, refined salt, monosodium glutamate and boiled water 1000 ml, and put it in a steamer for about 40 minutes on medium heat;

7. Take out, remove ginger, onion, fat, mustard leaves, skim the foam and put it in the original cup;

8. When serving, mix soy sauce and pepper evenly as seasoning. Tips for making braised white eel River eel is also called white eel.