Secret Spicy Pan Eel

Secret Spicy Pan Eel

1. Small and medium-sized rice field eels live and are kept in clean water for 1 day and 1 night.

2. Take out the living eel and drain the water, add 1 tablespoon of salt, (be sure to cover, or the eel will run out) The purpose is to salt the eel and clean the slippery things on the body.

3. The eels were all salted to death.

4. Rinse the rice field eel until it is no longer slippery.

5. Prepare ginger paste

6. Garlic

7. Heat oil in the pot, a little more than usual for cooking

8. Pour in the drained rice eel, half-fry and half-fried. Control the medium and small heat until the rice eel has a crispy feel.

9. During the frying process, the rice field eels are plated up one by one. If they become entangled, they must be separated with chopsticks.

10. Stir-fry the rice eel until the moisture on the body is dry. When it is crispy, add ginger, garlic, salt, monosodium glutamate, and a lot of chili powder to the pot.