1. Soak the dried eel in cold water for about 4 hours;
2. Wash and cut into pieces, I don’t like fish heads, so I just throw them away, haha;
3. Add 3 garlic cloves, 3g shredded ginger, pour in teriyaki sauce, light soy sauce, cooking wine;
4. Mix evenly and marinate for more than one hour;
5. After heating the oil in the pot, pour 2 garlic cubes and 2g shredded ginger and stir fry to get a fragrance;
6. Add the marinated eel slices and stir-fry evenly;
7. Pour the sauce of marinated eel slices and stir fry for a few minutes;
8. Pour in the right amount of hot water, not dried eel;
9. Simmer on low heat until the thick state you like, then serve, sprinkle with chopped green onion.
Tips:1. I used dried light eel, but the saltiness was enough, so no salt was added;
2. All seasonings are estimated based on their own experience and are for reference only;
3. Personally think that dried eel is more delicious when eaten hot;
4. When choosing dried eel, you should choose a product that is firm, dry, clean on the surface, has the unique color and fragrance of dried fish, and has distinct bone spurs and a complete product.
