Cooking Steps

1. 

   Step1:Put salt, cooking wine and soy sauce into eel and marinate for a whil

2. 

   Step2:Turn on the oven. Adjust the temperature to 180 ℃. Put the pickled eel into the oven and bake it

3. 

   Step3:Stir fry the slices of bamboo shoots and cabbage in the oil pan. Add the eel. Season with high soup, soy sauce and sugar until the water is dried and the pan is out

4. 

   Step4:Pour the eel on the rice.