When buying eels, please ask the store to slaughter them, clean them when you get home, blanch them in boiling water for 5 minutes, take them out and cool them in clear water.

2/9

Put the belly of the fish inward on the chopping board, hold the fish head with your left hand, insert the knife from the chin of the eel with your right hand, row it all the way to the tail along the spine, and then row the whole eel meat along both sides of the spine.

3/9

Heat the oil in the pot to 50% heat (about 60ml), add the processed eel shreds, continuously scoop them up with a colander, shake them well and put them into the oil to prevent the eel shreds from sticking to each other. Fry for about 3 minutes, that is, remove it with a colander.

4/9

When the oil temperature in the oil pan is reduced to 50% heat, put the eel shreds into the oil pan and fry them for two or three times, so that the water in the eel shreds is exhausted and the inner and outer meat tends to become hard and brittle (to avoid burning the outer meat).

5/9

Heat the pan and drain the oil. When the oil is hot, add the above raw materials, pour the cooking wine, add sugar, pepper noodles and salt to taste, thicken, and add the parsley section to stir well.

6/9

Remove the oil from the wok, leaving 20ml of base oil, and add chopped green onion and Jiang Mo until the fragrance overflows.

7/9

Add Shao wine, soy sauce and white sugar, and boil to obtain marinade.

8/9

Immediately put the crispy shredded eel into the marinade pot, stir-fry it for a few times, let the marinade be evenly wrapped on the shredded eel, then pour sesame oil on it, and then take it out of the pot and put it on the plate.

9/9

Put the shredded ginger on the piled shredded eel.