1. Monopterus albus can be fed for a few more days, or a few drops of vegetable oil can be dropped to make them spit out all the sediment.

2. Prepare the ingredients. This kind of lantern pepper is fragrant but not spicy, which is suitable for the elderly and children at home. Usually, it tastes better to make it with millet spicy and seven-star pepper.

3. (In order to avoid sticking to the pan, it is best to fry the eel in a non-stick pan.) Pour the oil into the pan, turn on the low heat, and immediately pour the drained eel into the pan and cover it. Listen to the sound of no eel struggling in the pot, open the lid and continue to fry the eel patiently into small circles with medium and small fire.

4. Fry and serve. Heat the oil to 90% heat with high fire, and fry it again to crisp the eel.

5. Take out the fried eel, pour the excess oil into the fresh-keeping box, leave a little oil, pour in dried sea pepper, pepper, ginger and garlic, stir-fry until the eel tastes good, add salt and sugar, sprinkle with white sesame seeds and onion, and mix well.

6. Sprinkle coriander and tear it directly. The meat is easily separated from the fish bones, and the internal organs are thrown away. The crispy meat is mixed with spicy flavor, which is very suitable for drinking.

Tips

1, Monopterus albus had better buy something the thickness of the ring finger. It's too small to fry, and there is no meat. It's too big to fry. Buy a few days in advance and drop some vegetable oil to make them spit out all the sediment.

2. Drain the water as much as possible before frying the eel, or wipe the water on the surface of the eel with kitchen paper.

3. The actual consumption of vegetable oil is 50g, and the surplus can be put in a fresh-keeping box for cooking.

4, sugar is added to neutralize the spicy taste, and it will not be too dry to get angry.