[Ingredients] 500g live eel.

【 Seasoning 】 Garlic 25g, onion 30g, Jiang Mo 15g, dried chili shreds 1g, soy sauce 15g, refined salt 3g, Shaoxing wine 15g, vinegar 1.5g and monosodium glutamate15g.

【 Practice 】 Put the live eel in a basin, cover it with a sieve, pour it into boiling water and scald it to death, put it in a boiling water pot, cook it for about 3 minutes on low heat, take it out when the eel mouth is open, and rinse the mucus in cold water. Put the fish back down on the drill board, cut the fish along the length with a bone knife, remove the viscera and spine, cut the fish into thick shreds, cut into 6 cm long sections, wash, wring out the water, shake well, add soy sauce 10g, add 5g Shaoxing wine for pickling, sprinkle with dry starch and mix well. Peel and slice garlic, split onion and cut into 2.64 cm long slices for later use.

2. Add rapeseed oil to the wok, heat it to 80% heat, add eel shreds, fry until the skin is yellow and crisp, and pour it into a colander to drain the oil.

3. Put the wok on the tempering, heat the lard to 70% heat, fry the dried shredded Chili, put it in vinegar, stir fry the garlic slices, ginger rice and onion, add soy sauce, Shaoxing wine and shredded eel, quickly put it in the wok, turn it over and serve.

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