Ingredients: 350g of freshly chopped eel, 6 pieces of garlic, 1 ginger sprout, 8 dried chili peppers, 1 pinch each of green and red dried Sichuan peppercorns, star anise, cinnamon bark, bay leaves, amomum villosum and white kofta. A little each of old kombucha, 3 spicy millets, 4 green peppers, 2 celery stalks, 2 chives, about 15g bean paste, appropriate amount of oil, about 15g light soy sauce, about 2g white sugar

Garlic-roasted eel How to cook fish?

1. Carefully clean and clean the slaughtered fresh eel, cut into sections, drain and set aside;

2. Peel a large bowl of garlic cloves; Beat and cut the dried chilies into sections, add green and red dried peppercorns, star anise, cinnamon, bay leaf, amomum villosum, white komom and other spices and put them into a bowl; cut chili millet and green pepper diagonally, and cut celery and chives into sections; prepare the beans. Sauce;

3. Pour an appropriate amount of hot oil into the eel segments and stir-fry until the water dries out. When the eel segments change color and shrink, remove the oil and set aside;

4. Stir-fry the bean paste in the base oil Stir-fry until fragrant;

5. Pour in garlic cloves and stir-fry slightly;

6. Pour in dried chili peppers, peppercorns and spices and stir-fry until fragrant;

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7. Pour in eel segments and stir-fry evenly;

8. Add light soy sauce;

9. Add sugar and stir-fry for a while;

10. Add fresh soup or water and bring to a boil over high heat;

11. When the juice is thickened to your liking, adjust the salt to taste, add in spicy millet and chopped green pepper;

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12. Add the celery segments and stir-fry until cooked through;

13. Sprinkle the scallion segments to steam a little and turn off the heat;

14. Remove from the pot and put on a plate, turn it on Eat~