Production process: 1, 500 grams of eel cut into sections, washed blood and mucus on the surface, drained for later use.

2. Heat the bottom oil in the pot to 50% heat, add 10g green pepper and red pepper, 30g garlic cloves and 15g pickled ginger, stir-fry with low fire, add 20g Pixian watercress and 15g pickled pepper, stir-fry red oil with low fire, pour water to boil, and remove residues.

Key points: 1. This dish has the "crisp" feeling of eel, and needs to be cooked quickly on a big fire, and the time should be controlled within 1 minute. If the time is too long, the taste will soften.

2. Use eels slaughtered on the same day, do not stay overnight, and keep the meat fresh and tender.

3, the amount of garlic should not be too much, too strong garlic flavor will drown the fish flavor.

Two. Peasant eel

Ingredients: 250g boneless eel slices and 80g garlic moss segments. Seasoning: raw rapeseed oil 100g, garlic cloves 60g, dried red pepper 10, pickled millet 60g, pepper 25g, pickled ginger 15g, fresh dew 3g, spicy fresh dew 5g, chicken juice 4g, beer 40g, rattan pepper oil 4g and pepper oil 4g.

Production: 1, put 80g of raw rapeseed oil in the pot, heat it to 40%, add garlic cloves and stir-fry until the garlic flavor is mixed with the oil, add eel slices and dried red pepper and stir-fry them with low fire, then take them out when the eel is curled and slightly enlarged, and then pick out the eel and garlic cloves for later use; Grease the garlic moss segments for later use.

2. Wash the wok, then burn the raw rapeseed oil to 50% heat, stir-fry the green millet, pepper and ginger with low fire until the steam dries, pour the eel, garlic moss and garlic cloves when the fragrance overflows, add the fresh dew, spicy fresh dew and chicken juice, and mix well. For more special dishes, pour beer along the edge of the wok, and mix well with rattan pepper oil and pepper oil.

Key points: when frying for the first time, first fry the garlic cloves until soft, and then fry the eel slices, pepper and pepper with a small torch. This step needs more oil, so that the eel can fully inhale the oil fragrance and avoid sticking to the pot.

Second, the purpose of frying is to mix several materials together, and the oil must be put less, so that the final dish is refreshing enough to make people feel fragrant but not greasy. Finally, pour a little more beer, spray it along the side of the pot, soak it in oil immediately when the fragrance evaporates, and the wine will not come loose after serving, and the taste is the best.