Sauteed Eel Shreds
500g live eels
10 egg pancakes
100g shrimp mash
- Wash the eels and cut away the heads, take out the bones, pat loose the flesh with a stick, then cut into pieces, dry with absorbent paper, deep-fry in 80% hot oil.
- Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic.
- Surround with shrimp-egg dumplings.