Step 1Small and medium-sized Monopterus albus live, with water for a day and a night.
Step 2Take 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 3The eels were salted to death.
Step 4Rinse the eel until it doesn't slide.
Step 5Prepare Jiang Rong
Step 6Minced garlic
Step 7Hot oil in the pot, a little more than usual cooking
Step 8Pour in the drained eel, half fried and half fried. Control the medium and small fire until the eel meat is crisp.
Step 9In the process of frying, the eels are coiled one by one. If they are entangled, they should be separated with chopsticks.
Step 10Stir fry the eel until it's dry. When it's crispy, add ginger, garlic, salt, monosodium glutamate and a lot of chili powder.