Panlong eel

1. Blanch the river eel with hot water at around 60 degrees Celsius, scrape off the white film on the surface, remove the internal organs, and clean it thoroughly;

2. Wipe the eel dry and place it on a cutting board. During operation, use kitchen paper or a clean towel to support the fish body to prevent slipping;

3. Use a sharp knife to cut from the head to the tail, with an interval of 0.5 cm, and do not cut the abdomen; This step tests my knife skills very much. I can't cut that thin, with a spacing of about 1 centimeter;

4. Use ginger shreds, scallions, and yellow wine to taste;

5. Peel and shell fresh lychee, crush and extract juice;

6. Mix starch, salt, white sugar, chicken powder, white pepper powder, and water to make a starch paste;

7. Slice cucumber, cut small tomato flowers with a knife, set aside for later use;

8. Eels are covered with a mixture of flour and starch both inside and outside their bodies, and shake off any excess powder before putting them into the pot;

9. Heat a pot of oil in advance, throw a piece of ginger and it will immediately make a big bubble and float on the oil surface. The oil temperature should be appropriate; Holding the fish head, slowly coil the eel and put it into the oil pan. After the bottom is set, put the fish head into the pan;

10. Fry until the surface turns slightly yellow and remove. Heat up the oil pan and fry the eel again, making the skin more crispy;

11. Start a separate pot and add starch paste and lychee water. Heat over low heat until boiling, then add oyster sauce or light soy sauce to enhance the flavor;

12. Holding the eel with a strainer in one hand and pouring the sauce with a spoon in the other hand;

13. Eel plating;

14. Drizzle a little more sauce and eat while it's hot.