Cooking Steps

1. 

   Step1:First, cut the eel with scissors at the pectoral fin and anus. Cut the big bone. The flesh and skin should still be connected. Drain the blood. Put it into the barrel. Heat the blister skin. Wipe off the white mucus on the eel. Then insert two bamboo chopsticks into the stomach from the throat. Hold the eel with one hand. Hold the chopsticks with one hand. Twist the chopsticks along one side. Pull out the intestines and wash them together. Cut off the head and tail. Cut into 6cm long sections Big bones. Flesh and skin still need to be connected.

2. 

   Step2:Take a bowl. Circle the cut eel in sequence in the bowl. Add the scallion, ginger slices, yellow rice wine, and steam in the cage for about 1 hour. When the eel is crisp, take it out. Remove the scallion and ginger, and then use it. When eating, heat 25g of crude oil under the wok, add scallion and ginger to stir up the fragrance, and then put the steamed eel together with the pig oil dice into the wok. Heat 250g of yellow rice wine, red soy sauce, sugar, monosodium glutamate and white soup over a small fire for about 10 minutes. See the thick soup. Sprinkle 25g of crude oil. Turn the wok for several times, and then pour sesame oil into a basin.