Eel 2 ginger a large piece of garlic 6 cloves wine a spoon

1: eel wash up is very troublesome, grabbed in the hand is very easy to slip away, because the appearance of a lot of mucus. You can first neck there to cut a knife for bloodletting, after the belly cut open, to throw away all the things inside its stomach, wash clean, and then cut it into a cut into small pieces. Can be placed in the water soak half an hour, the blood within the meat soak out can

2 more cut some ginger put inside the frying pan (ginger can go to the fishy taste), garlic do not put inside the frying pan, because it is easy to scorch, ginger is not the same, frying a long time, and there is a want to taste out, to be ginger into a golden brown, the side appears to become mushy when it began to pour into the eel.

3 to the time to be careful, washed eel with water, the temperature of the oil in the pot is very high, poured into the moment will be splashed with oil droplets (it is recommended that you can take the lid of the pot file, eel poured into the moment, the lid on the pot). The important thing is that the eel put inside the fried time to be long 1 is to let the ginger to gall the fishy flavor, 2 is behind the cooking out of the soup will be very white very white. There is also a proverb: a thousand rolls of tofu, ten thousand rolls of fish is the truth.

4 According to the amount of their own eel into the appropriate amount of water, if they like to drink soup can also pour more. Then pour some cooking wine (also to fishy), in the large garlic, cover the pot and burn a 10 minutes or so (I add less water, burn too long soup will be boiled), the fish is very easy to cook.

5 The lid of the pot will be opened to find a milky white soup, very fragrant, look very appetizing. Add a little salt and turn off the heat after 10 seconds or so.

6 Put the chopped green onion into the bowl first, and then pour the soup into the bowl with a green garnish. People with different appetites can add a little more pepper