How to cook braised eel:

Braised eel is a traditional home-cooked recipe of the Han people. The main raw material is eel, and the auxiliary ingredients include garlic, bean paste, refined salt, soy sauce, green onions, and ginger. Slices, etc., the taste is salty and fresh, the craftsmanship is roasting, the difficulty is intermediate, and the methods are slightly different in different places. 1. Wash the eel and cut into 6 cm long sections. Peel and wash the single head of garlic, cook (or steam) it in a pot of cold water and set aside. Chop the watercress finely. 2. Place the wok on a high fire, heat the oil until it is 70% hot, add the eel and stir-fry until raw, add watercress, ginger slices, green onions and stir-fry until the oil turns red, add fresh soup, soy sauce, salt, Boil the garlic until soft and cooked, add MSG and water soybean powder, wait until the juice is reduced, then remove from the pot and serve. Instructions for braised eel: 1. The length of the fresh eel should be the same. Stir-fry the cut raw eel and add the watercress to stir-fry until the aroma is released, then add the fresh soup. 2. The single head of garlic is preheated first, which can shorten the cooking time and increase the flavor of the dishes.