1. Cut the prepared eels in nice, small bite sizes.
2. Add some oil into the pan and fry some green onions, ginger and garlic until the garlic turns gold.
3. Add the eel and keep frying them. Add some think soy sauce, vinegar, salt, sugar, rice wine and beer in high heat. When they are almost cooked, lower the heat and fry them until there is only a little bit of sauce left.
4. Sprinkle some spring onions on top.
1. Clean the prepared eel with rice wine.
2. Apply some rice wine and ginger juice on the eel and put it in the oven pre-heated up to 180 to 210 degrees C for 10 minutes.
3. Raise the oven temperature to 210 to 240 and cook for another 10 minutes.
4. Cut the eel in nice, bite sizes and decorate the dish with a little bit of sliced ginger.