Braised eel belongs to the traditional Han Chinese home cooking recipes, the main raw material is eel, auxiliary materials are garlic, soybean paste, refined salt, soy sauce, scallion, ginger, etc., taste is salty and fresh, the process is burned, the difficulty belongs to the intermediate, the practice of each place is slightly different.1, eel clean, cut into 6 cm long section. One head of garlic peeled, cleaned, put into a pot of cold water to cook (or steamed) to be used. 2, frying pan on high heat, put the oil to seventy percent heat, into the eel fried until raw, plus bean, ginger, scallion stir-fried to the oil was red, add fresh soup, soy sauce, salt, garlic boil taste to soft, put monosodium glutamate, water bean powder to be after the collection of juice to the pot plate that is completed. Braised eel operation essentials: 1, the length of the fresh section of the same, stir-fry broken plus bean must be stir-fried flavor and then add fresh broth. 2, a single head of garlic first preheating treatment, can shorten the cooking time, increase the flavor of the dishes.