Accessories: egg 120g starch (broad bean) 10g.
Seasoning: cooking wine 10g salt 2g pepper 1g onion 20g sesame oil 20g ginger 4g vegetable oil 60g salt and pepper 20g each.
The practice of wringing eels:
1. Slaughter the live eel, remove the bones, wash the blood, cut it into 6 cm long and 3.5 cm wide, and draw a hole in the middle;
2. Put the washed fish into a basin, add salt, cooking wine, pepper noodles, onions and ginger slices, and mix well for pickling;
3. Put the egg white into a bowl and wet the starch into a paste;
4. Put the eel into the egg yolk and mix well, and remove the onion and ginger;
5. Cut pork tenderloin and fat into slices as big as eel slices, and draw a knife edge in the middle;
6. Add an eel between the tenderloin and the fat, turn it into a twist shape, and hang the egg white paste after completion;
7. Add oil to the pot and heat it to 60%, then fry the twisted eel until it solidifies and take it out;
8. When the oil temperature rises to 70% heat again, it will be fried into golden brown. Take it out and pour sesame oil on the plate. Serve it on a Chili plate.
For more information about twisted eel, see Mint.com Food Bank /shiwu/mahuashanyu.