50g soaked slices of bamboo shoots
25g fragrant mushrooms
50g fresh green peppers
Skin and bone the eels, scald and slice.
Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil.
Slice bamboo shoots, fragrant mushrooms and green peppers, stir-fry in 80% heated oil, add the sliced eels and cooking wine, toss a few times.