Method for making dried tangerine peel eel

1. Raw material: 500g live eel (dead can't be used).

2. Seasoning: 800g vegetable oil (the actual dosage is about 80g), 20g dried orange peel, soy sauce, cooking wine, sesame oil, 20g dried pepper, 5g salt and vinegar, sugar 10g, 25g purified ginger, 3g monosodium glutamate, 20g pepper, 250g soup and 40g onion.

3) Nail the live eel from eye level to flowers and trees with 1 nail, hold the tail with the left hand and straighten it, then cut it directly from the gill root of the back to the bone with the right hand knife, then cut off the spine horizontally along the fish, remove the intestines, wash and control the water, cut it in half and cut it into 3-4 cm long sections.

4. Wash the dried tangerine peel and break it into pieces. Pepper is cut into 3 cm long segments, and onion is cut into long segments. Ginger is cut into large pieces.

5. Marinate the wrapped eel with 25g onion, 10g ginger, 5g salt and 10g cooking wine for about 1 hour, control the juice, and take out the onion and ginger.

6. Heat the vegetable oil with a frying spoon, fry the eel dry, and then take it out. Heat another pot, pour in 400g of vegetable oil, stir-fry chilies until the oil is hot, remove and discard them, then add dried tangerine peel and pepper, stir-fry the remaining scallion and ginger slightly after the chilies turn black, then add the remaining sugar, vinegar, soy sauce, monosodium glutamate, cooking wine, soup and eel, and pour sesame oil on the juice.