1. The large row is slapped on both sides with the back of a knife and topped with cornstarch.
2. The rice field eel is washed with white vinegar and then rinsed.
3. Cut into sections.
4. Served on cornstarch.
5. Mix well with chopsticks.
6. Stir-fried rice eel with oil.
7. Deep-fried steak.
8. Add water, sugar, salt and cook.
9. Add sliced rice eel, soy sauce, and pepper, and cook until the juice is collected.
10. Plate.
Tips:The big row must be patted, cut off the meat fiber, the firewood will not be burnt, it is very tender, it must be starched to lock the moisture,\nthe eel is washed with white vinegar, the mucus is gone, and it is convenient to wash the blood.
