1. A fresh eel, defrosted
2. Use scissors to cut away from the belly, remove the internal organs, and wash the black film
3. Cut off the fins on the back of the fish
4. Chop into 3 or 4 cm long pieces, marinate with salt, cooking wine and white pepper for 15 minutes
5. Prepare the ingredients. 18 garlic, 1 green onion, 6 slices of ginger, 1 sweet orange (half for dish decoration), 2 spicy millet (optional), 1 coriander
6. Pour oil in the pot, add the cold oil and stir-fry the garlic
7. Stir slowly over low heat, stir until the garlic surface is golden
8. Add the marinated eel segments and continue to fry at low heat until the surface is crispy and golden in color
9. Throw in the green onion, sliced ginger, and fried garlic and stir-fry together, cook 6 tablespoons of cooking wine, and submerge the fish in a small half bowl of water
10. Add 2 spoons of oyster sauce and 2 spoons of soybean paste
11. 1 tablespoon of dark soy sauce, cover the pot, bring to a boil, turn to a low heat and simmer for 15 minutes
12. When the soup is simmered until thick, squeeze in half a sweet orange juice
