Ingredients: 500g eel, 250g garlic (white skin).

Seasoning: 3g ginger, 4g salt, 5g onion, 3g starch (corn), 35g vegetable oil and 5g cooking wine.

Fried eel slices with garlic;

1. Stew Monopterus albus alive, remove viscera, spine and head, marinate it with a little salt to remove the sticky gurgling sound, drag it into boiling water to remove blood, slice it, and marinate it with refined salt, starch, sugar and ginger;

2. Root garlic, wash and cut into sections;

3. Take an oil pan, stir-fry garlic until it is 80% ripe, take it out, take another oil pan, stir-fry ginger, add eel slices, sprinkle cooking wine, stir-fry for a while, stir-fry garlic evenly, season and add wet flour.