Fried eel slices are a traditional dish of Han nationality in Fujian, belonging to Fujian cuisine. First, put the eel flat on the chopping block, cut it into two pieces along the belly with a bamboo stick, remove the back bone, peel and tail, dry it with a clean cloth, do not wash it with water to avoid affecting the umami taste, and then cut it into lotus leaf pieces. Boil lard (700g), put the eel slices down until crisp, pour them out, and filter off the oil. Heat a little lard in the pot, mash garlic, pour it into the pot and stir fry, add broth, water chestnut and salt to thicken, then pour a little fresh slices into stir fry, pour sesame oil and sprinkle with pepper.