2. Accessories: peanut oil 50g, soy sauce 10g, monosodium glutamate 5g, ginger 5g, sesame oil 5g, broad bean starch 20g, onion 5g, garlic 5g, fragrant granules 20g, spiced powder 1g, yellow wine 25g, sugar 25g, curry 10g.

3. Slaughter and wash the eel, and cut 500 grams of meat into pieces with a length of 6 cm and a width of 3 cm.

4. Paste the fish with soy sauce, monosodium glutamate, yellow wine, white sugar and fragrant distiller's grains, marinate for 7 minutes, and the starch will be moist evenly.

5. Put the pot on a strong fire. When the peanut oil is burned to 70% heat, put the eel pieces in the pot and fry for 5 minutes, then take out and drain the oil.

6. Return the pan to a big fire, add the meat soup, sugar, spiced powder, curry powder, Jiang Mo, minced garlic and scallion, and burn it with the oiled eel pieces for half a minute, then take it out of the pan and put it on a plate, and then sprinkle with sesame oil.