1. Materials ready
2. Heat the pan with cold oil, when 5 is ripe, add the ginger and garlic and sauté until fragrant
3. Then add the eel and fry it until it changes color, don’t fry it until it’s golden, so that the meat will not be tender.
4. Add the water that has just poured over the eel into the pot. Add seasonings: cooking wine, light soy sauce, dark soy sauce, rock sugar
5. Bring to a high heat, turn to low heat, cover the pot for 30 minutes
6. Then everyone collected the juice, set up a stall, poured the juice on, and it was done
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