Ingredients/Accessories: 300g eel, 1 ginger, 30g garlic, a little shallot, cooking oil, salt, white pepper, cooking wine, sesame oil, soy sauce, soy sauce, sugar, oyster sauce, lard and starch.

Tools: Pots, bowls and basins.

1, first cut ginger and garlic into powder, and cut shallots into chopped green onion for later use.

2. Cut the eel into filaments after removing the head and tail, put it in a bowl, and add half a spoonful of white pepper, 1 spoonful of cooking wine and a little sesame oil to the bowl, mix well and marinate for 10 minute.

3. Pour oil into the pan, add Jiang Mo and half of minced garlic to stir-fry until fragrant, then add shredded eel and stir-fry over high fire until it becomes discolored.

4. Then add 1 spoon of cooking wine, stir well to remove the fishy smell, then add 1 spoon of light soy sauce, half a spoon of light soy sauce, stir well and color.

5. Then add a little salt, half a spoonful of sugar, a little white pepper, 1 spoonful of oyster sauce, stir well and season, then add 1 spoonful of water starch, and hook it with a thin sauce to serve.

6. Finally, sprinkle with minced garlic and chopped green onion, put 1 next piece of lard in a hot pot, scoop it out when it is 80% hot, and pour it on the surface of shredded eel. You can enjoy it.