Roasted eel

The eel is boneless and cut into 8 cm pieces, and each piece is cut into 3 pieces along the grain. Mix well with the seasoning and marinate for about 10 minutes. Cut off the rough fiber of asparagus and cut it into sections. Green and red peppers are seeded and cut into thick shreds, and then all the materials are cooked with boiling water. Deep-fry the eel segments at 120℃ until golden brown, and take out and drain the oil for later use.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)