Kill and clean the eels. Scald in boiling water and remove the mucus. Clean.
Heat the wok with a strong fire. Add 35g oil in it and heat it till done. Saut¨¦ chive ties till fragrant. Put in the eels and braise with Shaoxing wine. Add cold water to cover the eels. Boil for 3-5 minutes over a strong fire.
Add soy, salt and gourmet powder. Simmer for 15 minutes over a weak fire. When tender, boil over a strong fire till the gravy thickens. Finally pour oil along the wok side. Shake wok slightly to make the gravy cover the eels. Remove and serve.