Cooking Steps

1. 

   Step1:Peel, bone, head, clean and cut the eel into 6cm long silk, then paste it with egg liquid and starch.

2. 

   Step2:Heat up the oil in the wok. Put in eel shreds and saute them. Take out the oil control. The shredded bamboo shoots and letinous edodes are oiled. Stir fry eel, asparagus, mushroom, salt, chicken essence and cooking wine. Sprinkle pepper, sesame oil and coriander.

3. 

   Step3:Put the cooked asparagus on the bottom of the plate. Put the eel shreds into the cup and put them on the asparagus. Decorate with chocolate sauce.