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Unrobed Eels

Materials:
300g eels
50g soaked slices of bamboo shoots
25g fragrant mushrooms
50g fresh green peppers
25g coriander

Preparations:

1. Skin and bone the eels, scald and slice.
2. Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil.
3. Slice bamboo shoots, fragrant mushrooms and green peppers, stir-fry in 80% heated oil, add the sliced eels and cooking wine, toss a few times.