The river eel is cut into chunks, thoroughly cleaned, and deep-fried at high temperature until firm. Ginger, scallions, and garlic are fried until crispy and set aside. Pork belly is stir-fried until fragrant, followed by the addition of seasonings and aromatics. The pre-fried ginger, scallions, garlic, and river eel are added back into the pan, then transferred to a pressure cooker for tenderizing.

　　Key Features:

　　This dish is characterized by its balanced sweet and tangy flavor, tender texture, and rich, savory taste that highlights the natural umami of the river eel.