2. Put the eel flat on the chopping block, cut two pieces along the belly with a bamboo stick, remove the back bone, peel and tail, dry it with a clean cloth, do not wash it with water, so as not to affect the umami taste, and then cut it into lotus leaves.
3. Open a pot of hot lard (700g), put the eel slices down until crisp, pour them out and filter off the oil.
4. Add a little lard to the pot and heat it, mash the garlic, pour it into the pot and stir fry, add clear soup, water chestnut powder and salt to thicken it, then pour a little fresh slices into stir fry, pour sesame oil and sprinkle with pepper.