Grilled Eel

Grilled Eel

　　Debone the eel and cut it into 8 cm segments. Slice each segment along the grain into 3 pieces, then mix with the seasonings and marinate for about 10 minutes to let the flavors penetrate. Trim the tough fibers from the asparagus and cut it into sections. Remove the seeds from the green and red bell peppers and slice them into thick strips. Blanch all the ingredients in boiling water. Heat oil to 120°C and deep-fry the eel pieces until golden brown, then remove and drain the oil, setting aside. In a wok, heat some oil and sauté minced garlic until fragrant. Add the green and red bell pepper strips and asparagus sections, stir-fry, then add the eel pieces and seasonings. Mix well, thicken the sauce with a cornstarch slurry, and serve on a plate.