How to make it
Cut eel into pieces (around 1cm thick), mix well with marinade ingredients.
Deep fry eel in 5 tbsp. of heated oil until golden brown. Drain.
Heat 2 tbsp. of oil. Stir-fry ginger, garlic, mushrooms, red capsicums and spring onions until fragrant. Stir in eel until done. Add wine.
Add sauce mix and simmer until sauce thickens.