Tools/materials: eel 500g, garlic 400g, cucumber 100g, Pixian bean paste 50g, pepper 2g, cooking oil 100ml, refined salt 2g, white wine 5ml, ginger slices 15g, broth 750ml and balsamic vinegar/kloc-0.

1, select fresh soil eel.

2. Cut the eel into eel slices.

3, cucumber cut into strips for use.

4. Put the oil in the hot pot and burn it to 70% heat. Stir-fry eel slices and garlic, add a little white wine and stir-fry until fragrant.

5. Add bean paste, pepper, ginger slices, stir fry and season with salt.

6. Add fresh soup to boil, add vinegar to taste, and cook for about 10 minutes until the eel and garlic are soft and cooked.

7. Cook the cucumber strips for a minute or two. Don't cook it for too long, so as to keep the cucumber crispy. Sprinkle with chopped green onion and serve.

8. done.