2, Accessories: 1 small onion, 1 head of garlic, 45 grams of braised pork sauce, a little vegetable oil, 1 bowl of hot water.

3, practice:

(1) eel gutted, gill removal, cleaned.

(2) seasoning to prepare a few small onions, a head of garlic, a box of red meat sauce can be; no this sauce can be used in place of the appropriate amount of soy sauce, soy sauce, red bean curd milk sauce, salt, a little sugar and so on.

(3) small onion minced, garlic cut into pieces.

(4) put the eel on its back on the board, stick to the bone of the blood and the belly also rinsed.

(5) with a sharp knife to cut the eel into equal lengths of fish, the center of the fish was cut into two pieces of the body against the side of the vertebrae, so that after the pot is good to turn and does not take up space.

(6) pour a moderate amount of oil in a flat skillet, oil temperature 6, 7% heat, the fish section of the code in the pan, do not turn, medium-low heat heating, until the bottom of the frying slightly burnt and then turn over.

(7) Turn over, fry the other side, also do not turn first, when slightly charred and then shake.

(8) Remove the fish from the pan and sauté the garlic cloves in the oil.

(9) pour a bowl of hot water to stimulate the aroma of garlic, and then squeeze the appropriate amount of red meat sauce into the soup; the amount of sauce can be based on personal taste and the amount of ingredients to put; why pour hot water? Because the pot has a layer of protection, this time the hot pot to pour cool water, not only to extend the heating time, more on the pot has an irreparable damage.

(10) soup boiled, the fish into the soup, medium-low heat, cover and simmer for 15 minutes, fully flavored.

(11) open the lid, collect the juice, before and after the pot sprinkled with chopped scallions to add color and fragrance.