Cooking Steps

1. 

   Step1:Put the eel into an iron basin or a large heat-resistant container. Pour in a pot of boiling water. Cover it until it is still, and then take it out to drain the water.

2. 

   Step2:Prepare ginger. Pat garli

3. 

   Step3:Medium heat. Hot oil pot. Put in chopped garlic. Fry slowly until both sides are slightly yellow. Add ginger. Turn over a few times

4. 

   Step4:Ginger and yellow add three layers of cut meat (about 67 pieces) and eel. Stir evenl

5. 

   Step5:Add two spoonfuls of soy sauce, fish sauce, some salt and monosodium glutamate. Turn over for a few more times. Fry for about a minute

6. 

   Step6:Add some water (the amount of water is about to flood the eel). Cover the pot. Keep it for two minutes. Turn off the fire.

7. 

   Step7:Take out the clean casserole. Move the eel into the casserole and spread some pepper on it for seasoning. Don't forget the soup, too. Simmer for 8 minutes on low heat. If the eel is too large or too small, consider the time as appropriate. And if the mouth is not good, simmer for 10 minutes.