1. Wash the eel and suck it dry. Cut off the big bone in the middle, and cut the eel meat into fillets 2 inches long and 1 inch wide. It is best to choose the middle section of the moray eel.

2. Mix soy sauce, sugar and distiller's grains well. Marinate eel slices with seasoning for 2 hours.

3. Stick eel slices with dry flour. Put 250g oil in the pot, put 250g oil in the pot, and heat the oil to 60%. Put the marinated eel slices into the oil one by one, fry for 4 minutes on medium fire, turn over and fry for 2 minutes, and then take out.

4. Put the fried eel on the plate, sprinkle with chopped green onion and fry the rotten eel.