1. Wash the shiitake mushrooms, remove their pedicels, cut them into silk with scissors (the length of the silk is about 10 cm), rinse them with clear water, squeeze out the water, put them in a bowl, add refined salt and monosodium glutamate 1 g, and 40 g of wet starch, stir well, then add flour and mix well.
2. Heat the wok over medium heat. When the vegetable oil is heated to 50% (about 125℃), put the dried mushroom shreds in a wok, fry until crusted, and take them out with a colander. When the oil temperature rises to 60% heat (about 150℃), put it in a pot and fry it until golden brown, then pour it into a colander to drain the oil, and it will become "shredded eel".
3. Put the original pot on medium fire, stir-fry the peas slightly, add 75g of water, cooking wine, soy sauce, sugar and vinegar, add 1g monosodium glutamate when the soup is boiling, thicken it with flour, pour in shredded eel, stir-fry from the pot, put on a plate, take out pepper and pour in sesame oil.
Fried shredded eel is a traditional dish with Shanghai flavor made from eel.