How to cook braised eel, which is tender, delicious and nutritious? First, prepare the materials needed to cook braised Monopterus albus: main ingredients: 500g Monopterus albus, 2 peppers, onion 1 root, and auxiliary materials: vegetable oil, salt, yellow wine, soy sauce, soy sauce, vinegar, sugar, chicken essence, ginger slices, garlic and dried peppers, with more oil than usual. Add onion, ginger and dried peppers and stir-fry until fragrant.

Step 1: Wipe the bought eels with salt first, then clean them with clear water (which can remove the mucus on the surface), cut them clean, cut them into strips, rinse them, and drain the water for later use. Cut green pepper and onion into hob blocks, shred, slice garlic, and dry cut the pepper in half.

Step 2: Add more oil than usual in the pot, add onion, ginger and pepper to stir fry until fragrant, then add the drained eel, roll the eel unhurriedly, stir fry until the surface is solidified, and stir fry until it is slightly yellow and wrinkled around, and dry it with soy sauce, vinegar, sugar, chicken essence, ginger slices, garlic and pepper.

Step 3: Add a proper amount of soy sauce king, 1 spoon Pixian bean paste, rice wine and clear water into the eel just submerged in water, boil and mix well, then cover and stew for a while, about 10 minute, when the juice is thick, add onion, ginger and pepper to stir-fry if necessary, and then add them.

Step 4: stew until the onion and green pepper are slightly loose, add a proper amount of oil which is very fresh and more than usual, add onion, ginger and pepper to stir fry, add onion, ginger and pepper to stir fry until the eel rolls slowly, stir fry until the surface is solidified, then add some yellowish and wrinkled white sugar and a small amount of chicken essence, stir fry for a while, and then take out of the pot.