1. The raw material of rice field eel. Ask the boss to kill the eel alive, separate the spine but don't throw it away, and put it with the eel.
2. Chop the rice eel and the eel bone into sections with a machete, add rice wine, dark soy sauce, fresh spicy powder, fennel, pepper powder, and black pepper to marinate for 10-15 minutes.
3. Cut the tenderloin or pure refined meat into slices, add rice wine, light soy sauce, black pepper, five-spice powder, and starch to marinate for 10-15 minutes.
4. The ingredients are washed and cut and placed in a basket for later use.
5. Pour corn oil in a hot pot, stir-fry ginger and garlic cloves.
6. Stir the marinated meat slices so that the marinating juice is fully absorbed by the meat slices.
7. Turn on high heat and stir-fry the meat slices in a pan.
8. After the meat slices are slightly broken, put the marinated rice eel into stir-fry.
9. Stir-fry for 5-6 minutes, add some cooking wine and continue to fry for a while, then cover and simmer for 8 minutes.
10. Add some dark soy sauce to the pot and fry until the water is basically dry.
11. Add some black bean sauce and stir fry.
12. Add the side dishes and stir fry.
13. Stir-fry the main dish and side dishes over a high fire, and add some refined salt.
14. Put some sugar and a little vinegar in the spatula and continue to stir fry.
15. Add a pint of fresh soy sauce when it's almost out of the pan.
16. The finished product is out of the pot, stainless steel plate.
17. Take a look, close-up. It tastes good, you might as well try it!
