1. 500 grams of live eel, deboned and cut off the head and tail. After washing, cut into slices with an oblique knife.
2. Four or five star anise, two or three slices of cinnamon, appropriate amount of dried chili, one piece of pork fat and one piece of ginger, cut into large slices and set aside.
3. Pour appropriate amount of oil into the wok, heat the fire to 80% hot, add the fat to make the oil, then add the ginger slices and stir fry until fragrant.
4. Then add cinnamon, star anise, and dry chili and stir fry until fragrant.
5. Add the eel slices and explode until they are broken, add a spoonful of salt and a spoonful of cooking wine and stir-fry evenly, then add the cut dried plums and stir-fry evenly.
6. Mix in half a pot of water, add a spoonful of Douban Douban, a spoonful of vinegar, and a teaspoon of dark soy sauce, stir well, cover the pot and simmer, turn to a low heat when it boils, and simmer for about 30-40 minutes until it reaches moisture When it's almost dried, add a proper amount of chicken essence to season it and it's ready to be served on the pan.
