1, fried shredded eel. Materials: 400g of eel, ginger 5g, a head of garlic, 2 green onions, cooking wine, soy sauce, soy sauce, sugar, starch, salt, pepper. Eel processing clean cut into eel silk. Finely chop green onion, ginger and garlic. Heat oil in a hot pan. When the oil is hot, add ginger, green onion and two-thirds of the minced garlic and sauté. Pour in the shredded eel, while stir-frying along the pan drizzle a tablespoon of cooking wine, add another tablespoon of soy sauce, a tablespoon of dark soy sauce, 1/2 tsp sugar and stir well. Mix one tablespoon of cornstarch + two tablespoons of water + a pinch of salt and pepper to mix the starch paste, stir-fry evenly, and when the sauce dries up, remove from the pan and serve. Sprinkle the remaining minced garlic and green onion on the fried eel, take another frying pan, heat the oil until slightly smoking and pour it over the minced garlic.

2, stir-fried eel. Eel meat 400 grams, 15 grams of green onions, 5 grams of ginger, 25 grams of garlic, 1 egg white, 250 grams of vegetable oil (about 50 grams), 2 grams of sesame oil, 3 grams of refined salt, 15 grams of cooking wine, 1 gram of monosodium glutamate, 1.5 grams of pepper, 25 grams of water starch, the right amount of fresh soup. Practice; eel meat pick off the fish skin, straight knife cut diagonally into coarse silk, put in a bowl, add refined salt, cooking wine, egg white and water starch mix well on the dish; green onion shredded; ginger, garlic cut into pieces. Fine salt, cooking wine, monosodium glutamate, pepper and water starch in a bowl, add a little fresh broth or water into the seasoning gravy to be used. Hot spoon put wide oil, burned to seven mature, into the eel threads scattered, depending on its whiteness when the spoon to drain the oil. The original spoon to stay a little oil, into the green onions, ginger, garlic sautéed flavor, and then pour into the seasoning gravy, to be thick, into the eel, dripping sesame oil stir-fry evenly, out of the spoon serving plate.

3, braised eel. Raw materials: 500 grams of net eel, garlic 75 grams, Pixian 40 grams of beans, 2 grams of salt, 15 grams of soy sauce, 10 grams of scallions, 10 grams of ginger, 1 gram of monosodium glutamate, 15 grams of water bean powder, 400 grams of soup, 100 grams of cooked vegetable oil, 10 grams of cooking wine. Practice: 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. Bean cloves chopped fine. Frying pan on a high flame, put the oil to seventy percent heat, into the eel fried to the raw, plus bean curd, ginger, scallion fried to the oil was red, add fresh soup, soy sauce, salt, garlic boiling flavor to soft cooked, put monosodium glutamate, water soybean meal to be after the collection of juice to be the pot to plate that is complete.