Boiled eel

Ingredients: 500g eel, 100g bean sprouts (or other vegetables), 50g Pixian watercress, 10g dried chili, 20 Sichuan peppercorns, 100g green onion , 20 grams of minced ginger, 20 grams of minced garlic, 400 grams of broth, appropriate amount of salt, appropriate amount of chicken essence, 1 tablespoon of light soy sauce, white pepper, cooking wine Method: 1. Remove the head and internal organs of the eel (completed by the meat stall staff) and wash (Adding salt to the water during cleaning can remove the mucus of the eel, Mr. Xuehong added) Drain the water, cut into sections

2, marinate slightly with white pepper and cooking wine

3, green onions Cut 80g into shreds and 20g into mince. Use scissors to cut the dried chili into sections 4. Add 2 tablespoons of oil to the wok, add the dried chili sections and Sichuan peppercorns and stir-fry until brownish red. Take out (turn off the heat) and chop into pieces. Set aside for later use. 5. Turn on high heat. , when the oil is heated to 60%, stir-fry the green onions until fragrant, stir-fry the bean sprouts until they are raw, scoop them out and put them in the bottom of a large bowl

6. Add another 2 tablespoons of oil to the wok and heat the oil to 60%. When hot, add chopped Pixian bean paste and stir-fry until fragrant (medium heat). Add minced ginger, green onion, and garlic and stir-fry until fragrant. Add broth and bring to a boil (high heat). Add eel segments and stir until fragrant. Wait until the eel changes color. Add salt, light soy sauce, put it into a bowl, and sprinkle with chopped dried chili peppers and Sichuan peppercorns

7. Rinse the wok, add 2 tablespoons of oil, and heat until 60% hot. Just put it on the eel segment