1. Cut the eel, sausage, ginger, and tangerine peel into shreds. Depending on personal preference, some eels can be cut into cubes and some into large strips. Cut the onions into chopped green onions;

2. Mix salt, sesame oil, ginger shreds, tangerine peel shreds and eel shreds together, add a small amount of vinegar to remove the smell;

3. Heat the pan with oil Finally, stir-fry the shredded eel, add chicken essence, and serve;

4. If you use a clay pot to cook rice, you can wait until the rice is half cooked and sprinkle the fried shredded eel directly on the rice. Then cook until the rice is cooked. Use a rice cooker to cook rice, and when it just trips, sprinkle with shredded eel and simmer for three minutes. Finally, sprinkle with chopped green onion, add an appropriate amount of pork and rice, mix well and serve in a bowl. If you like a darker color, you can add dark soy sauce to color it, or add more light soy sauce. If you like oil, you can add more lard, or add more raw oil when frying.