How to make dry stir-fried eel segments 1. Put the live eel in a basin, cover it with a sieve, pour in boiling water to scald it to death, put it in a boiling water pot, cook over low heat for about 3 minutes, and wait until the eel mouth When it opens, take it out and put it in cold water to rinse away the mucus. Then put the fish back down on the drilling board, use a bone knife to cut the fish body lengthwise, remove the internal organs and backbone, cut the fish into thick strips, cut into 6 cm long sections, wash and dry Remove the water, shake it up, add soy sauce (10g) and Shaoxing wine (5g) to marinate slightly, then sprinkle with dry starch and mix well. Peel the garlic, cut into slices, split the green onions, and cut into 2.64 cm long segments for later use.

2. Put rapeseed oil in the wok, heat it up to 80% hot, add shredded eel, fry until the color is yellow and crispy, pour into a colander to drain the oil.

3. Put the wok back on the fire, heat the lard until it is 70% hot, add the dried chili shreds and fry until browned, cook with vinegar, add garlic slices, ginger, and green onions and stir-fry until fragrant. , add soy sauce, Shaoxing wine, and eel shreds to the pot quickly, turn over and remove from the pot, and serve on a plate.