3 live eels
150g streaky pork
25g soaked mushrooms
50g winter bamboo shoots
Clean and cut into sections the eels, steep in salt water for 10 minutes.
Scald the bamboo shoots in boiling water till done.
Dice the bamboo, shoots and pork. Deep-fry the eels for two minutes.
Fry sugar until dark red, add mushrooms, bamboo shoots, pork, eels, condiments and clear soup, simmer for 10 minutes, remove the eel bones with a bamboo skewer, place the eel sections onto a plate.
Thicken the juice with cornstarch and pour over the eel sections.