- 250g eels
- 10g garlic
- sliced green onions
- 15g teriyaki sauce
- 15g cooking wine
- 10g sugar
Make sure the eel is alive after making dishes. After butchering, cook eels as soon as possible.
Add oil and preheat the pot, Add sliced green onion, garlic slices and fry until fragrant.
Add eel stripes and fry until changing color.
Add cooking wine to stir-fry, Then pour in teriyaki sauce and add sugar and salt, Stir well. Serve.