Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith; Julienne it.
Rinse dried shiitake mushrooms under running water; Soak them in water for 3 hours; Remove and drain them; Discard the stems with a pair of kitchen scissors.
Put a Japanese eel in a deep container and rouse it with salt; Leave it for up to 2 hours to kill it and to remove much of its slime (recommend not to bury it completely in salt); Rinse it thoroughly in cold water and scrape it to remove final traces of its slime; Sprinkle salt on it; Make a cut from its anus about halfway down to the neck end with a filleting knife; Pull away any innards from the rib cage; Scrub the gut cavity and rinse it out carefully to remove all traces of blood from the backbone and throat; Rinse it under running water for 6 minutes; Cut it into pieces.
Rinse and drain spring onion; Cut off any roots; Cut it into sections.
Rinse and drain coriander; Cut off any roots; Cut it into sections.
Rinse, drain, peel and slice ginger.
Peel garlic; Chop some garlic.
Cut roasted pork into pieces.
Add 4 tbsp cornstarch into a flat plate; evenly coat each piece of the eel with the cornstarch.
Add 3 tbsp oil into a pan; Heat it over a high heat; Turn to a low heat; Arrange the ell into the pan; Turn to a medium heat; Pan-fry the eel over a medium heat till both sides are golden brown; Set the eel aside; Turn off the heat.
Add seasonings into a mixing bowl. Mix.
Add 1 tbsp oil, the chopped garlic and the ginger into a nonstick casserole; Stir-fry them over a high heat till fragrant; Add the dried tangerine peel, the dried shiitake mushrooms and the roasted pork; Stir-fry them over a high heat briefly; Drizzle 2 tsp Shaoxing rice wine over them; Add the seasonings, the remaining garlic, the eel, most of the coriander and most of the spring onion; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 30 minutes; Turn off the heat; Garnish it with the remaining spring onion and coriander; Ready to serve.