Ingredients:

500g clean eel fillet, 75g garlic, 40g Pixian watercress, 2g refined salt, 15g soy sauce, 10g green onion, 10g ginger slices , 1g MSG, 15g water soybean powder, 400g fresh soup, 100g cooked vegetable oil, 10g cooking wine.

Steps:

1. Wash the eel and cut it into 6 cm long sections. Peel and wash the single head of garlic, cook (or steam) it in a pot of cold water and set aside. Chop the watercress finely.

2. Place the wok on a high fire, heat the oil until it is 70% hot, add the eel and fry until it is raw.

3. Add watercress, ginger slices and scallions and stir-fry until the oil turns red. Add fresh soup, soy sauce, salt and garlic and bring to a boil until soft and cooked.

4. Add monosodium glutamate and water soybean powder, wait until the juice is reduced, then remove from the pot and serve.