Ingredients:

200g boneless eel fillets, 200g garlic moss, 15g ginger, 20g garlic, 3 red peppers, 2g dried chili segments.

Seasoning:

80g rapeseed oil, 2g salt, 2g oyster sauce, 1g MSG, 2g dark soy sauce, 35g beer, 2g white pepper.

Method:

1. Cut the eel fillets into sections with a knife;

2. Cut the garlic moss into sections with a knife;

3. Cut the red pepper into rings and set aside;

4. Break the garlic and chop it roughly with a few chops;

5. Crack the ginger with a few chops;

6. Heat the pot and add an appropriate amount of rapeseed oil;

7. Add the ginger and garlic into the pot and stir-fry until fragrant;

8. Put the eel fillets into the pot and stir-fry with the green onions and ginger;

9. Put the dried chili segments into the pot;

10. Then add in the Salt, oyster sauce, MSG and dark soy sauce;

11. Turn on medium heat and stir-fry evenly;

12. Add appropriate amount of beer;

13. Cook on medium heat One minute;

14. Add 2 grams of white pepper;

15. Thicken the soup, scoop it out and set aside;

16. Add the pot again A little rapeseed oil;

17. Put the garlic moss into the pot and stir-fry;

18. Add 1 gram of salt;

19. Add the garlic moss Stir-fry until cooked;

20. Add the pre-fried eel fillets and stir-fry evenly over high heat;

21. Pour in a little oil;

22. Remove from the pan and place on a plate.