400g eel, 10g garlic, 20g small cibol, 20g ginger, 30g chingzong juice, 10g Oyster sauce, 10g chilli oil, 2g monosodium glutamate, 2g sugar, 10g potato starch, 1g powdered pepper, 3g salt.

Slice cleaned eel into pieces and preserve them  in a mixture of ginger Juice, salt, monosodium glutamate and powdered pepper.
Fry  garlic and ginger first and then preserved eel at 150℃. Add chingzong Juice, oyster sauce, monosodium glutamate, sugar, powdered pepper and chilli oil into pan and roast them  for a while and then add garlic, ginger and eel into them and go on roasting. Finally apply waatery starch and serve it.

It is good to treat hepatocirrhosis and hepatitis.