1. Buy back the marked eel back and wash off the mucus with hot water and cut into small pieces
2. Add some cooking wine and salt to marinate the shrimp for a while, also use cooking wine, salt and crushed black pepper to marinate for a while
3. Add a small amount of oil to the pot and stir-fry the shrimp. I use light soy sauce: Vinaigrette: 1:1 ratio of sugar. Add light soy sauce to the bowl.
4. Add sugar and balsamic vinegar
5. Add in the chopped garlic, add a small amount of cornstarch and stir well
6. Add appropriate amount of cornstarch and flour to the marinated eel back, mix well, add oil to a small pot and heat to 60% hot, put the eel back piece by piece
7. Fry until golden brown, remove again, put it in the oil pan, and remove again
8. Put the adjusted juice in another oil pan, add some water to boil
9. Add the fried eel back and shrimps and stir fry until the juice is dried up and topped with sesame oil.
Tips:The eel back must be fried twice!
The ratio of juice adjustment can be adjusted according to your own preferences!
