300g cooked eel shreds
50g ginger strips
100g cooked bamboo shoot strips
50g Chinese chives
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.