Two dishes with different cooking methods.

The cooked eel paste is served to the table with the hot oil still making a sound on the plate. It is known as a famous specialty dish. Soft eel shreds are a cooked dish. The plump eel is boiled to remove the mucus. Then the eel is cut open along the body with a sharp knife and deboned. The vertical slices are made into eel strips. The best part is the back part of the eel, which can be wrapped in a pocket. Add gravy, soy sauce, balsamic vinegar, Shaoxing wine, white saccharin, salt water, starch and other seasonings to make a sauce. Cook the onions, ginger and garlic over high heat. Add the eel strips blanched in boiling water with onions and peppers. Add the sauce and stir-fry over high heat to reduce the juice. .

To make soft bags, you must first heat the oil in a pan, let the oil temperature rise to 180 degrees, and shape the eel shreds with hot oil, so that the eel meat will not fall apart when frying.