Exercise:

1 Slaughter the eel, boneless, eviscerated, washed and cut into 5cm-long sections.

2. Peel the cucumber and cut it into 4 cm long sections; The green pepper is pedicled and cut into hob blocks; Cut ginger into nail slices, chives into sections, chopped perilla leaves, and whole dried pepper into sections.

3. Put the clean pot on high fire, add tea oil, and when the heat reaches 60%, stir-fry the eel until the skin bubbles, then add ginger slices, dried pepper segments, bean paste and Yongfeng hot sauce, cook cooking wine, stir-fry until dry, add refined salt, monosodium glutamate, perilla, green pepper and cucumber strips, stir-fry evenly, pour in fresh soup, collect thick soup, and drain.