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Ingredients: 750 grams of giant eel

Accessories: 10 garlic cloves, 50g pork belly slices

Seasonings: 25 grams of Chubang onion and ginger cooking wine, 25 grams of Chubang Gold Fisher Girl Oyster Sauce, 10 grams of Chubang Extra Dark Soy Sauce, 20 grams of Chubang Special Fragrance Pure Peanut Oil, 10 grams of Chubang Fragrance Pure Sesame Oil, appropriate amount of the second soup

Production steps:

1. Remove the head and tail of the eel, use chopsticks to stir out the internal organs, run a large knife on the back and cut into long sections;

2. The single head of garlic is fried golden with Chubonte Fragrance Pure Peanuts;

3. Leave the bottom oil in the pot, add the pork belly slices and stir-fry, add the eel segments and stir-fry with oil. Cook in the Chubang onion and ginger cooking wine and Chubang special dark soy sauce. After the meat is colored, add two more soups and add the Chubang. Bangjin fisherman oyster sauce, simmer over low heat until the eel is deboned, then use high heat to reduce the sauce to a thick consistency, and finally pour in Chubang's fragrant pure sesame oil and mix well.

Features: Red color, salty and sweet taste, strong garlic aroma.