finless eel

garlic

lard

refined sugar

dark soy sauce

Light soy sauce

Bruised ginger

Chive

sesame oil

white pepper

starch

yellow rice wine

Practice of frying eel shreds

Slice the eel and wash it.

Onion, minced garlic and shredded ginger

Mix soy sauce and soy sauce according to their favorite proportions, and then mix with white sugar, starch and lard.

Cooking wine

Sesame oil and white pepper

Mix the starch with the soy sauce, add some water and stir well.

Heat the oil pan, heat the pan to cool the oil, add half of the shredded ginger and minced garlic and stir fry (stir fry a little and turn the shredded fried eel immediately. It's a bit hectic to take the first picture of the step diagram for the first time ... not so good.

Add shredded eel and cooking wine and stir fry quickly.

Stir-fry a few times, then add the soy sauce that was mixed before and stir well. Add starch at the beginning before to avoid diluting the sauce with starch later.

Stir-fry and add lard, sugar, pepper and sesame oil. At the beginning, the mixed water should be "appropriate", and the eel shreds need to be stewed for a period of time on medium fire to ensure suspension. I'm not used to cooking with cups. So I can't write milliliters,

When the soup thickens, plate it. Sprinkle with minced garlic, Jiang Mo and chopped green onion. Heat up the oil, pour in a little sesame oil, and the shredded eel with oil will be ready.

skill

Monopterus albus suggested buying fresh ones and killing them now. Remember to ask the stall owner to help clean up the internal organs.

I still have to wash it again after I go home to remove the residual blood.