First, wash the sea eel with some coarse salt massage, and then cut it off for later use; Prepare two garlic and four slices of ginger into a small bowl; Vertically putting the moray eel into the pot; Pour a small bowl of water, garlic and ginger into the pot, then add cooking wine to boil; Remove gills from sea eel, operate from back, remove intestines, wash, chop 10 cm long, put into a clean basin, add cooked salt and pepper, Nanjiu, lobster sauce, Sichuan pickled pepper powder, onion slices, ginger slices, soy sauce, refined salt and monosodium glutamate, rub and marinate for half an hour. Shake the marinated eel segments evenly, then ventilate the steamer, steam on high fire for 12 minutes, turn off the fire, and take out the onion segments and ginger slices.

Boil the marinated soup together with the steamed soup when the eel is steamed, and add 1 tablespoon sesame oil, 1 tablespoon Chili sauce and a little sugar monosodium glutamate; Thin eel slices with water starch, brush them on both sides of steamed eel slices, put the eel slices on a baking tray covered with tin foil, cut them into sections, soak them in boiling water and take them out for later use. Add oil and sugar to a hot pan and stir-fry until caramel color, add green pepper foam and ginger garlic and stir-fry until fragrant, add soy sauce, stir-fry eel segments until the fish is cooked, add a little beer and stir-fry until fragrant, and add salt vinegar and coriander segments to the pan.

Pour a bowl of hot water to stimulate the garlic flavor, and then squeeze a proper amount of braised pork sauce into the soup; The amount of sauce can be put according to personal taste and the amount of ingredients; Why pour hot water? Because the pot has a protective layer, pour cold water into the hot pot at this time. Not only can it be extended to make spicy fried sea eel, but the sea eel is washed and cut into pieces, fried in a pot, and the oil is poured into the pot. Stir-fry pepper, onion, ginger and garlic, and season eel with seasoning.

Add yellow wine, salt, shredded onion, shredded ginger and oil to the eel pieces, grab them evenly, seal them with plastic wrap and marinate them in the refrigerator for more than one hour. Put the eel in a steamer and add water to boil for about 12 minutes. Remove the excess water, onion and shredded ginger. Braised Monopterus albus: Wash Monopterus albus and cut it into sections. Boil the oil in the pot and put it into the cut sections. Leave a little oil in the pot, add ginger, garlic, a little millet and pepper, add bean paste, stir-fry red oil, add fried eel and water, and adjust: sugar, pepper and oyster sauce.