To cook this dish, you need to prepare four mellow eels (each weighing about 250 grams), butcher them alive, remove their internal organs, spines, heads and tails and cut the meat with mesh patterns. Now it’s time to scatter some dried starch on it. Meanwhile, you put ingredients such as minced pork and Shaoxing rice wine on its surface evenly and make the meat into rolls. Then you need to put the rolled eel meat in the pot in which the cooked oil is medium well, and wait until the meat reveals the previously-carved patterns obviously and take it out. Now you should stir-fry onions in the pot, stew the rolled meat together with Shaoxing wine in that pot, add some soybean sauce, soft white sugar, refined salt and minced gingers to the pot until it boils. Then you cook with low heat for 10 minutes. Finally, you cook it with high heat again until the soup becomes sticky, and scatter the wet starch and sesame oil on it. Then you can scoop it out and put it on the plate. There seems to be some thorns on the orderly-arranged meat in the plate. Now you will be overwhelmed by its delicate appearance and aroma.
