1. Preparation materials: 8 grams of Angelica dahurica, 8 grams of Chuanqiong, 8 grams of wolfberry, 6 red dates, 1 eel, ginger, small red pepper, ginger, garlic, salt and egg starch oil
2. The guts of the killed eel are removed and washed, and the fish fillet is reserved (used to make salt and pepper eels), and the fish bones are chopped into moderate size; the medicinal materials are washed and soaked for about 5 minutes for use; the fish is slightly fried in the pan and then mixed with the medicinal materials Put it in a casserole, add 4 5 slices of ginger and then add water,
3. After the high heat is boiled, turn to low heat and simmer for 40 minutes. Add red dates and goji berries and simmer for another 10 minutes. Add appropriate amount of salt to serve.
4. Cut the eel meat under the slice with a cross knife (so it will be curled when fried), then marinate for ten minutes with salt, egg white, green onion, ginger, and starch; chop the small red pepper and onion, mince the green onion, ginger and garlic and set the pot on the fire. Heat, add the peanut oil to 50% hot, add the eel cubes, fry until cooked and take out. When the oil is 70% to 80% hot, pour the eel and re-fry for a few seconds, remove and drain the oil for later use;
5. Leave a little base oil, add minced chili, minced ginger, minced garlic, minced green onion and fry until fragrant, then pour in a small amount of steamed fish soy sauce and consume oil and stir well. Add the fried eel, quickly stir-fry evenly, sprinkle with salt and pepper, mix well , Serve out the pan
Tips:The fish bones can be slightly fried and then boiled, one can prevent the fish from breaking, and the other can remove the fishy smell.
