1. Before the eel is slaughtered, it should be raised alive with clear water to make it spit out sludge. Then scalded to death with boiling water, stewed for a few minutes, the eel's mouth opened and curled, and its body could be taken out. After soaking in cold water, one hand holds the head of the eel, and the other hand sticks the fishbone of its neck with an oar, and paddles along the belly of the fish to the tail, turning over the body of the eel, paddling the other two sides, and removing the spine.

2. Knock off the head of the eel, after bleeding, cut open the stomach with the tip of the knife, take out the internal organs, put the back up on the chopping block, pat it flat, grab the tail with one hand and remove the spine with the other.

3. The ingredients are as follows: 500g of eel, 5 pickled peppers, bean paste 1 tablespoon, salt 1 tablespoon, 3 tablespoons of soy sauce, oyster sauce 1 tablespoon, 5 cloves of garlic and appropriate amount of onion.

4. The specific method is as follows: clean the eel, chop it into small pieces about 5cm, chop the pepper, pat the garlic flat and chop it, heat it with oil, add the minced garlic and pickled pepper, stir-fry with low fire, add 1 tbsp bean paste after stir-frying, stir-fry the red oil with low fire, and then put it into half a soup basin with clear water.