Cooking Steps

1. 

   Step1:Wash the eel. Wipe the body with straw paper to remove the mucus. Cut the fish evenly into 10 sections. Cut the knife to the middle bone. Do not cut. Roll out the belly with chopstick

2. 

   Step2:Scald the cleaned eel in 40% hot boiling water, wash the mucus, then rinse off the blood with boiling water, and then wash with clear water

3. 

   Step3:Cut off the head and tail of garlic. After oil, blanch to remove the floating dirt

4. 

   Step4:Put eel and garlic into a bowl. Add 500ml of soup, salt, cooking wine, ginger and scallion. Seal with cotton paper. Cover. Steam in a cage drawer for 30 minutes

5. 

   Step5:Remove cotton paper, scallion knot and ginger slices when they are mature.