下面是响油鳝丝的技术总结：
The following is the technical summary of Shanghai local stir-fried eel：
第一，不能将鳝鱼血洗得太干净，否则鳝鱼很容易变黑发臭
First, you can't wash the eel blood too cleanly, otherwise the eel can easily turn black
第二，鳝鱼可以让摊主宰杀
Second, let the stall owner to handle the killing
第三，此菜可以多加一些胡椒粉和白糖，这样有利于去腥增香
Third, this dish can add a bit more white pepper and sugar than usual
第四，响油最好用猪油，这样成菜会更香
Fourth, the final step is best to use lard, so that the dish will be more fragrant
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on RU-vid sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
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Translated and rerecorded by Voiceman Jay
22 май 2020
