Eel

One of my all time favorite dish is the stir fry eel from Shanghai area. I found these precut 'yellow' eel in frozen packages. I figured this would take the difficult part--prepping the eel--out of the recipe, so I decided to try to make it myself. The first attempt is not entirely successful. I turn the stove off accidentally when I need the heat the most and I should have used lard and dark soy sauce instead of peanut oil and light soy sauce. It is very eatable but not quite the way it should be. Need work.