How to fry eel shreds?

Speaking of this eel, it is really delicious, with good meat quality, less thorns and thick meat. Eel is like a snake, with only one triangular thorn in its whole body. Its meat is tender and delicious.

Fried shredded Monopterus albus is made from live Monopterus albus. The specific operation process is as follows:

1, 600g live eel, after slaughter, boneless, peeled, washed, cut into 8cm-long and 0.3cm-thick shreds, put into a bowl, add 2.5g refined salt, 5g cooking wine, 2g egg whites, and wet starch10g, and mix well for sizing.

2. Add 2.5 grams of refined salt, 5 grams of cooking wine, 3 grams of monosodium glutamate, 1 gram of pepper,10g of starch and 20 grams of clear soup into a bowl, and stir evenly to make the sauce.

3. Increase the fire in the wok, add 750g of big oil, heat to 70%, add shredded eel and scatter. Take out the drained oil according to the color.

4. Leave a little oil in the wok, about 20g, set it on fire again, add 15g shredded onion, 5g Jiang Mo and 20g minced garlic, stir-fry until fragrant, and then cook the sauce. When the sauce is thick, add shredded eel and 3g sesame oil, stir well and serve. (In some places, the practice is to put shredded onion, Jiang Mo and garlic directly. Pour hot oil just out of the pot on the fished eel and pour it directly. )