2 eels, soy, sugar, gourmet powder, chives, ginger, garlic, wine

RECIPE

1. Take the middle part of the eels, cut them into pieces 4 cm long.
2. Heat the eel pieces, put in wine, sugar, soy, tied chives, ginger shreds, garlic and water to braise the eel pieces, stew them for 45 minutes, then pour in done oil. When the soup is thickened, take out the eel pieces and place them in a dish.
3. Continue to stew the soup until it becomes pasty, then pour it on the eel pieces.