Ingredients: 500g eel, 2 green peppers, red pepper 1 piece, half onion, edible oil, salt, cooking wine, soy sauce, vinegar, sugar, monosodium glutamate, ginger, garlic, dried pepper and bean paste.

Steps:

1. Buy eels, cut them into sections, rinse them, and drain them (the merchant has planned to gut them). Cut the green pepper and onion into appropriate slices. Shred ginger, slice garlic, and cut dried Chili into small pieces.

2, the pot is hot, put two spoonfuls of oil, throw the dried ginger, garlic and pepper into the pot, and then put the drained eel in.

Don't turn the eel over, let it stir-fry in hot oil for a minute or two, then stir-fry until it is slightly brown and wrinkled around.

4, add a proper amount of soy sauce, a spoonful of bean paste, cooking wine, water just overflows the eel and cook for a while, mix well, cover the pot and simmer.

5. stew 10 minutes or so. After opening the lid, you can see that the soup is already sticky. Try whether it is necessary to add salt (because I have added a spoonful of bean paste and the salinity is enough, I usually don't add it), then add a proper amount of vinegar, and then add green pepper and onion in turn.

6, simmer until the onion is slightly soft, add the right amount of soy sauce, a little sugar, a little monosodium glutamate and simmer for a while to collect the juice from the pot.

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