Cooking Steps

1. 

   Step1:Yangtze river eel treatment. Scald the whole eel for 1 minute. Remove the mucus from the skin. Cut off the internal organs. Wash and dry the water for use.

2. 

   Step2:Reduce 9 kinds of seasonings and put them into a bowl and stir for use.

3. 

   Step3:Heat the oil in the wok. Stir in ginger and scallion. Add about 1 liter of boiling water.

4. 

   Step4:Put in the sauce, boil and stir for about 2 minutes.

5. 

   Step5:Put the eel section or mandarin fish into the pot. Boil over high heat. Turn to the cover over medium heat. Add a little stir or flanging for about 10 minutes to prevent the pan from sticking.

6. 

   Step6:When the soup is boiled to expose part of the fish, turn the heat to collect the juice. At this time, you can put in the Maodou. Maodou is a holy product for freshness.

7. 

   Step7:Leave the soup as you like. Sprinkle in the scallion and eat.

8. 

   Step8:Qiupu Siniperca chuatsi has the same cooking method. The difference is the pot. The eel section is made of cast iron pot. The Siniperca chuatsi is made of Chinese wok. Most of the seasoning is Li Jinji.