1. Put the rice eel in the pot
2. Sprinkle salt, cover the pot immediately and marinate for half an hour
3. The pickled rice eel is better to wash off the mucus, and it is better to handle
4. Fix the eel on the chopping board and break it from the back with a sharp knife
5. Bones, heads and viscera
6. Rinse and cut into sections
7. Boil the water in a pot, put the rice eel to cook for ten seconds and pick it up immediately
8. Rinse again
9. Prepare ginger and wine
10. Pour appropriate amount of water into the pot, put the rice eel and ginger slices to a boil over high heat, turn to medium heat and cook for 20 minutes
11. Put rice wine
12. Put the tea seed oil and cook for another five minutes
13. Put the salt and stir evenly, just pick up the pot and put it on the plate
Tips:~
