Ingredients
250 g (about 1/2 lb) fresh eel, cut into thin strips.
Seasonings
800 g vegetable oil (about 60 g actual consumption), 15 g each sesame oil and soy sauce, 2 g MSG.
Instructions
1. Place the shredded eel into a wok of oil heated to about 90% hot (approximately 375°F/190°C) and deep-fry for half a minute, then remove. Briefly soak in hot water, then return to hot oil and fry until crispy. Remove, drain the oil, and plate.
2. Mix soy sauce, sesame oil, and MSG to create a seasoning sauce.
3. Pour the prepared sauce over the deep-fried shredded eel and serve. This dish has a golden-black color and is savory, aromatic, crispy, and crunchy.