Cooking Steps

1. 

   Step1:Preparation materials: 8 g Angelica dahurica, 8 g Sichuan dome, 8 g Chinese wolfberry, 6 red dates, 1 eel, 1 ginger, small red pepper, ginger, garlic, salt and pepper, egg starch oi

2. 

   Step2:Remove the internal organs of the killed eel and wash it. Reserve the fish meat slices (used to make salt and pepper eel). Chop the fish bones into a proper size; soak the herbs for about 5 minutes after washing; fry the fish slightly in the pot and put them in the casserole together with the herbs. Add 45 pieces of ginger and add water

3. 

   Step3:Turn the heat to simmer for 40 minutes. Add jujube and wolfberry and simmer for another 10 minutes. Add some salt and you will be out of the pot

4. 

   Step4:Slice the eel meat with a cross flower knife (it will curl when fried). Marinate it with salt, egg white, scallion, ginger and starch for 10 minutes; cut the red pepper and onion into pieces. Heat the chopped scallion, ginger and garlic on the fire. Heat the peanut oil until it's 50% hot. Put the eel pieces in. Fry until it's done. When the oil is 70% hot, put the eel into the frying again for a few seconds. Drain the oil for standby

5. 

   Step5:Leave a little base oil. Add the chili powder, ginger powder and garlic powder. Stir fry the scallion and white powder until fragrant. Then add a little steamed fish and soy sauce and oil consumption and stir well. Stir well. Stir quickly and evenly. Sprinkle the salt and pepper and mix well. Put out of the pan