finless Eel 1.4 lb
ginger 10 slices
red chilli 1 pc
spring onion 4 stalks
preserved prunes 5 pcs
sugar 2 tbsp
wine 1 tbsp
Debone finless eel. Scald in hot water to remove sticky stuff. Wash and cut into thick shreds. Marinade. Heat a wok with the oil, saute the eel until done.
Rinse and slice the ginger. Diced red chilli. Section spring onion.
Deseed the the preserved prunes and mix well with the sugar.
Heat a wok with pinch of oil, saute the ginger until tender. Add red chilli and spring onion. stir well, then add eel and sprinkle with wine, add method 3., stir well and serve.