Preparation of seasoning: oil, salt, parapet soybean paste, light soy sauce, Chen vinegar, pepper.
1, eel rubbed with salt once, then rinse with water, remove the surface of the mucus, drain the water, cut off the head and tail, the fish skin up, the whole body of the fish to unfold, with a vegetable knife hard flat pat a few times, so that the eel meat naturally reversed into a flat thin slice, with and then diagonally sliced into small slices to be used;
2, ginger, green and red bell peppers diagonally slice a small piece of parsley diagonally slice a small piece of;
3, add two spoonfuls of soybean paste in the frying pan, then add two spoons of soy sauce, soy sauce, vinegar, and pepper.
3, frying pan add two spoons of oil, heat, first under the garlic, ginger stir out the flavor, turn the heat down, add two small spoons of PiXian soybean paste to the pan, stir fry to the red oil precipitation, add the green and red bell pepper slices, turn on the heat;
4, stir fry to the bell pepper slices soften, add the eel slices, turn on the heat to stir-fry, stir-frying, while the pot add half a spoon of soya sauce, a spoonful of vinegar;
5, maintain the non-stop stir fry, see the eel slices began to roll up and change color, add a little salt to the pot (to put less, bean sauce is already very salty), turn evenly, you can add a small amount of water along the side of the pot, so that the dish juice rich point, easy to eel slices into the flavor, but do not put more water, that will make the whole pot of food temperature suddenly drop, eel meat hardened in the cold, the taste is not good, the whole dish of the soup will also be too thin.
6, feel the eel slice has been colored, eel unique aroma floating out of the time, sprinkle into the pepper, and small parsley, pockets well from the pot.