Cooking Steps

1. 

   Step1:The eel is slaughtered and cleaned. It is cut into sections for use.

2. 

   Step2:The eggplant should be cut into hobs instead of knives.

3. 

   Step3:Pour some oil into the frying pan. Heat it over high heat. Add ginger and stir to give the fragrance. Pour in the eel and stir. Pour in the cooking wine to remove the fishy smell.

4. 

   Step4:Stir fry the eel, add the soy sauce, add salt and sugar to mix the flavor. Add water before the eel. Bring to a boil. Cover and simmer for about 15 minutes.

5. 

   Step5:After stewing the eel, pour in eggplant. Turn over the heat. Cover and turn over the medium heat. Continue to stew for about 5 minutes until the eggplant collapses.

6. 

   Step6:Take the juice over high heat. Add salt and sugar. Mix the taste well. Make sure the soup is slightly wider.

7. 

   Step7:The finished dish is packed in a basin. The eel meat and bone are separated. It's soft and delicious. The eggplant is soft and waxy. The eggplant is fragrant and nutritious.