1. Buy back the drawn eel back
2. Wash off the mucus with hot water and cut into small pieces
3. Add some cooking wine and salt to marinate for a while
4. The shrimps are also marinated with cooking wine, salt and black pepper for a while
5. Add a small amount of oil to the pan and stir-fry the shrimp for later use
6. I use light soy sauce: vinaigrette: sugar 1:1, add light soy sauce
7. Add sugar
8. Add balsamic vinegar
9. Add small chopped garlic
10. Add a small amount of cornstarch and stir evenly
11. Add appropriate amount of cornstarch and flour to the back of the marinated eel, mix well
12. Add oil to a small pot and heat to 60% hot, put the eel back piece by piece
13. Fry until golden brown and remove
14. Put it in the frying pan again and fry it out
15. Another frying pan
16. Put in the adjusted juice, add some water to boil
17. Add the fried eel back and shrimp
18. Stir fry until the juice is dry, top with sesame oil, and out of the pan
Tips:The eel back must be fried twice!
The ratio of juice adjustment can be adjusted according to your own preferences!
