Fried eel fillets with garlic: raw materials: 250g of garlic, 500g of eel, 3g of ginger, 4g of salt, 5g of scallion, 3g of starch (corn), 35g of vegetable oil and 5g of cooking wine.

Production: 1. Braise Monopterus albus alive, remove viscera, spine and head, marinate with a little salt to remove mucus, 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 the oil pan, add garlic and saute until it is 80% ripe, take it out, take another oil pan, add ginger and saute until fragrant, add eel slices, splash cooking wine, fry for a while, add garlic and stir well, season, and add wet flour.

Usage: Chinese food and dinner.

Efficacy: regulating qi, regulating hyperlipidemia, arteriosclerosis, beriberi, malnutrition and spleen.