Big Pot Pan-Fried Eel

Big Pot Pan-Fried Eel

　　Big Pot Pan-Fried Eel

　　　　In the streams, ditches, and ponds of western Hunan, eels are a common sight. Eating pan-fried eel is also a local favorite. No matter the size, the eels are not washed or gutted—just tossed in oil to fry, seasoned with a handful of chili peppers and salt. A few local men can easily down several pounds of rice wine with it. Nowadays, spicy pan-fried eel has gradually made its way onto the menus of many restaurants, becoming much more refined. But have you ever tried the big pot pan-fried eel served in western Hunan’s stilted houses?