Eel Shreds, Ningpo style click to see closer Materials: 300g cooked eel shreds 50g ginger strips 100g cooked bamboo shoot strips 50g Chinese chives 50g scallion Preparations Cut the ginger and chives into short lengths. Saute the eel shreds and ginger strips in 60% hot oil, add cooking wine, scallion-ginger juice and soy sauce, cover and simmer for a while. Add the bamboo shoot strips, clear soup, chive and scallion strips, bring to the boil, thicken with cornstarch, add a little sesame oil, sprinkle with pepper.