Frying eels is the most difficult thing to do in eels; Su-style fried eel is the most difficult to cook among all kinds of fried eel. However, Soviet-style fried eel is the most delicious and unforgettable among all kinds of eel dishes.

Suzhou people must make Suzhou-style fried eel. Only Suzhou people in the world have patience, leisure and elegance, and put all their thoughts on dishes.

First of all, patience is reflected in the back of an eel. Generally speaking, big eels gouge out eels' backs and small eels paddle. The smaller the eel, the harder it is to catch. Only Suzhou people have a good appetite, and the contestants refer to the small eel with thick and thin to make fried eel. Instead, they used the big eel, which was not fried and not easy to taste.

The patience of Suzhou people goes far beyond this. After wiping the blood and saliva off the eel's back with several white towels, they cut the eel's back into finger-length sections and prepared to fry it. A bowl of thick soup was made with onion, ginger, fennel, sugar, soy sauce and water in advance, and there were even unmelted sugar grains at the bottom of the bowl.

There are two pots on the stove, a water pot and an oil pot. The water pot is boiled water and the oil pot is hot oil. Before frying the raw eel back, scald it with boiling water, and the surface of the eel back will be covered with a milky white film. Take it out with a dry cloth and put it in the oil pan while it is hot, otherwise it will be flat. The eel should be fried at least five or six times, the first time.

Stir-fry again, pick up the drained oil and soak it in the soup, then take it out. When the eel's back is completely cold, fry it in oil. The skin of the eel is very strange. It is the most oily thing in the dish and tastes worse than cold water. Therefore, we should be very careful when cooking eel backs, and the fire should be increased bit by bit, which can slightly alleviate the problem of oil splashing. This patience belongs to Suzhou people.

Okay, fried eel absorbed the soup thoroughly, so the water in the eel was replaced by the soup, and finally it became hard and crisp, which was not the same as the one fried at once for seasoning.

After frying, add the fried eel and soup, stir-fry and serve.