A complete collection of braised eel practices

Braised Monopterus albus is as follows:

1. Cut the eel from beginning to end, dig out its internal organs, wash it, put it on the chopping block, cut off its head and tail, then cut it from the back and cut it into two parts;

2. Chop (slice) the "public film" to remove the back bone and cut it into small pieces 5 cm square;

3. Slice ginger and cut onions for later use;

4. Put the vegetable oil into a wok, heat it to 60% with high fire, stir-fry the eel pieces, then add wine, sugar, vinegar, ginger slices and onion segments, and slowly pour water along the edge of the wok;

5. After boiling, move the wok to medium heat for 5 minutes, add salt and soy sauce, and cook for 3 minutes. When the soup is concentrated, add the onion and put it on a plate.