2. Wash away the mucus, cut it into pieces of about 5cm, add ginger and pepper into the onion, mix well and marinate for more than half an hour, pour more oil into the pot, heat it, add shredded eel and stir fry, which is similar to frying. This is a step to kill the eel alive, and the scalded eel silk can be omitted. When the eel silk is slightly curled, take it out for later use.
3. Wash it in the pan, and then put the lard in the pan. After the lard melts, add ginger and garlic slices and stir-fry until fragrant. Add light soy sauce, dark soy sauce, cooking wine, a little water and crystal sugar to melt and mix well. Add the fried eel shreds, stir well, kill the eel shreds with low heat for 2-3 minutes, and blanch with boiling water for about 1 minute.
4. Add starch to thicken, collect juice over high fire, take it out, put it on a plate, and dig a small hole in the middle.
5. Fill the hole with chopped green onion.
6. Pile minced ginger and garlic on the chopped green onion and sprinkle a circle of white pepper around it.
7. Heat a spoonful of sesame oil (sesame oil), pour the hot oil on the minced ginger, garlic and chopped green onion in the middle, click and finish! Mix well when eating.