Ingredients: 300g eel, 300g oil noodles, 1 cup soup head, 2 onions (shredded), 2 ginger (shredded), 2 garlic (shredded), pepper 1 slice (shredded), wine 1 teaspoon and soy sauce/kloc. Methods: 1. Wash the eel, cut it into 7 cm long strips and marinate it with a little salt and wine for 30 minutes. 2. Shred onion, garlic and red pepper. 3. Take the eel out of the hot oil pan for later use. Leave 3 tbsp oil in the pan and saute shredded chives, minced garlic and shredded ginger. Add soup. 4. Stir-fry the buttered noodles in the pan for a few minutes. When the noodles are smooth and soft, and the soup is nearly dry, add the eel meat and seasoning, stir fry quickly over high fire, and sprinkle with shredded onion and ginger.