1. Specially select small soil eel, drip a little rapeseed oil in clean water, and raise it for about three days.
2. Change the water every morning and evening.
3. Cut dried sea pepper into knots.
4. Rinse the rice field eel and pour it into the pot, add rapeseed oil;
5. Capped, ignited;
6. Press the lid firmly, and remove the lid when there is no movement in the pot;
7. Fry in one direction for three to five minutes to remove on medium heat;
8. Heat and oil until 70% to 80% hot, pour in the eel and fry until the skin is crispy and removed.
9. Pour out the excess oil, reduce heat, add sea pepper knot, Chinese pepper and saute until fragrant, add ginger and garlic;
10. On medium heat, add rice eel, salt, chicken essence, sugar, shallots, top with cooking wine and vinegar and stir fry;
11. Put the peanuts in the puff pastry and stir well.
