main ingredients: 75g eel, auxiliary materials: 5g onion (white skin)

seasoning: 4g lard (refined), 5g soy sauce, 5g garlic (white skin), 25g cooking wine, 5g pepper (red, sharp and dried) and starch (broad bean).

2. Peel the onion, wash it, and then slice it.

3. Cut the dried red pepper into small pieces.

4. Wash ginger and garlic and cut them into powder.

5. Heat the wok, pour in the oil, scald it slightly, put the lard into the heat, and stir-fry the eel slices.

6. Stir-fry the eel until it rolls, then add the cooking wine, soy sauce, dried pepper, onion and ginger, and cover it.

7. After stewing for a while, just put the fresh soup in, and then stew.

8. After stewing for a while, add starch to thicken, sprinkle with some minced garlic, pour in a proper amount of sesame oil, put on a plate, and then sprinkle with some pepper.

how to deal with the eel

We hold the eel's head with our left hand, grab a handful of salt with our right hand, then touch the fish up and down, and then rinse it several times, and then we can remove the earthy smell and mucus well. Or you can boil the boiling water, put the eel in, scald it for a while, and then wipe it with a clean cloth several times from beginning to end and clean it.