Spicy eel


monosodium glutamate


Step 1
Small and medium-sized Monopterus albus live, with water for a day and a night.

Step 2
Take out the live eels, drain the water, and put in 1 tbsp of salt (be sure to cover it, otherwise the eels will run out). The goal is to pickle the eels and clean the slippery things on the body

Step 3
The eels were salted to death.

Step 4
Rinse the eel until it doesn't slide.

Step 5
Prepare Jiang Rong

Step 6
Minced garlic

Step 7
Hot oil in the pot, a little more than usual cooking

Step 8
Pour in the drained eel, half fried and half fried. Control the medium and small fire until the eel meat is crisp.

Step 9
In the process of frying, the eels are coiled one by one. If they are entangled, they should be separated with chopsticks.

Step 10
Stir fry the eel until it's dry. When it's crispy, add ginger, garlic, salt, monosodium glutamate and a lot of chili powder.