Ingredients: 500g eel.

Seasoning: lard (refined) 75g, onion 15g, ginger 8g, garlic (white skin) 10g, salt 4g, soy sauce 25g, sugar 10g, cooking wine 30g, monosodium glutamate 2g, vinegar 10g and starch (corn).

2. Practice

(1) Wash the eel meat without bones and drain the water;

(2) Put the eel slices on the chopping board, make the horizontal slices of the head into butterfly slices, then put a little salt and wet starch on the eel slices and size them evenly;

③ Take 1 bowl and mix cooking wine, oil, salt, sugar, monosodium glutamate, wet starch and a proper amount of fresh soup into sauce;

(4) Put the pan on the fire, oil it and heat it to 50% to 60%, then shake the buttered butterfly fillets, put them into the oil pan one by one, cut them with iron chopsticks, slide fry them until they are 70% to 80% ripe, and pour them into a colander to control the oil;

(5) Leave a little base oil in the original pot, backfire to 70% to 80% heat, put chopped green onion, Jiang Mo and mashed garlic into the wok, put the fish slices back into the pot after they are fragrant, and then pour the prepared sauce around the pot to boil;

6 when the juice is thick, add vinegar and push evenly, then pour in sesame oil, sprinkle with pepper and serve.