Eel is good for improving the body's immunity, and the most important thing is that it tastes delicious enough, which is great for increasing appetite. Main ingredient: 400 grams of eel. Accessories: 50 grams of pork belly. Seasoning, appropriate amount of peanut oil, 1 teaspoon salt, 1 small piece of ginger, half head of garlic, 1 star anise, 5 Sichuan peppercorns, 2 dried chili peppers, 1 tablespoon dark soy sauce, 5 hot peppers, 2 red hot peppers, 1 tablespoon white wine , 1 teaspoon of sugar. Method: remove the intestines of the eel, wash it, cut it into sections of about 8 centimeters, and set aside. Cut a flower knife on the eel section, slice the ginger, cut the green pepper into 4 centimeter sections, soak the vermicelli in warm water until soft, add peanut oil to the bottom of the pot, and ginger. , garlic cloves, star anise, and Sichuan peppercorns, fry over low heat until fragrant. Garlic cloves will turn slightly yellow. Add pork belly slices and stir-fry. After the pork belly changes color, add eel segments and stir-fry. Sprinkle in white wine to remove fishiness and enhance the aroma. Add dark soy sauce, add sugar, and add Salt, add black pepper, add 3 bowls of boiling water, bring to a boil over high heat, turn to low heat and simmer for 20 minutes, simmer until the eel skin is slightly blistered, add vermicelli, add green pepper segments, simmer for 2-3 minutes , high heat to reduce the juice, put the vermicelli into the bottom of the casserole, place eel segments and green pepper segments on top, put garlic cloves in the middle, and sprinkle a little red pepper for decoration.