1. Kill the eel, wash and drain
2. Cut into small pieces, add ginger, spring onion, salt, cooking wine, chicken essence and marinate for ten minutes to taste
3. Beat the eggs and slowly add an appropriate amount of flour, mix well
4. Drain the marinated rice eel and soak it in the batter
5. Add breadcrumbs and roll a layer
6. Heat the oil in the pot to 50% to 60% hot, add the processed eel to low heat and fry until slightly yellow.
7. Re-fry again to remove and serve
8. Add water, cooking wine, sugar, balsamic vinegar, dark soy sauce, water starch to the pot to make sweet and sour sauce
9. Pour it on top of eel and serve!
