Practice: (1) Knock out the Monopterus albus, nail the fish head on the board with an iron needle, cut off the bones of the stool with a knife, cut off the spine, cut open the abdomen along the length, bleed and take out the internal organs, cut off the head and tail, cut into 6 cm long sections, put them in a boiling water pot, take them out, wash them and pat them evenly; Wash onions and tie them into knots; Peel garlic, remove the skin and pat it into pieces.
(2) Wash the casserole, pour clear soup, add eel segments, ham, winter bamboo shoots and mushroom slices, add ginger, onion, old garlic and cooking wine, and cover tightly. Bring it to a boil with high fire, and then simmer for 30 minutes. Take out ginger, onion and garlic and discard them. Put eel segments, ham, winter bamboo shoots and mushrooms in a large porcelain bowl with chopsticks, arrange them neatly, pour the original broth, steam and stew in a cage until crisp and rotten, add refined salt, monosodium glutamate and sprinkle with pepper.