Tools: 3 Monopterus albus, 3 garlic cloves, 1 ginger, 1 dried pepper, 1 tablespoon cumin, 1 tablespoon black pepper juice, 1 tablespoon sugar, boiled water and oil.

1. Pour the freshly boiled water into the killed eel section and let it stand for a while, which will boil the mucus on the surface of the eel and wash off the skin after supercooling, thus removing the fishy smell.

2. Shred ginger, break up garlic cloves and cut dried peppers.

3. Slice the onion and green pepper.

4, the oil pan is hot, first put ginger, garlic, pepper in the oil pan and fry until cooked, add onions, and fry for 6 times.

5. Add the green pepper and stir fry to make the green pepper 6 mature.

6. Pour in the eel, then add the salt, black pepper juice, cumin and sugar.

7. Add some water while stirring, and turn off the fire for about 2-3 minutes.

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