Sauteed Eel Shreds click to see closer Materials: 500g live eels 10 egg pancakes 100g shrimp mash Preparations Wash the eels and cut away the heads, take out the bones, pat loose the flesh with a stick, then cut into pieces, dry with absorbent paper, deep-fry in 80% hot oil. Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic. Surround with shrimp-egg dumplings.