Ingredients: 350g of fresh eel, 50g of Vitex negundo100g, 50g of pickled ginger, 50g of single garlic, 0g of shallot10g of pepper10g, 50g of dried pepper10g, and 50g of bean paste.

Method:

1. Wash the boneless eels slaughtered at the stall with blood water, and blanch them in a boiling pot with the fire turned off until the surface mucus turns white. Rinse it under running water and drain it-by the way, some people notice that eel blood is a tonic, so they only wash it a little, cook it, and don't burn it. I really can't accept this "bloody" reality, so I consciously choose "washing-ironing-washing" one-stop treatment. What you want to do with it is up to you!

2. Turn off the fire and cool it slightly after the oil is hot;

Stir-fry Zanthoxylum bungeanum and dried capsicum in hot oil, stir-fry, pour in bean paste, and soak shredded ginger for fragrance;

3, Wang Huo, pour the eel section and stir fry;

4. Cook the cooking wine, add the garlic, pour the sauce and stir fry;

5. Stir fry until the eel is brown and shiny. When cooked, add Vitex negundo and stir-fry until it is broken;

6. Sprinkle in the onion, shovel it evenly, then take the pot and put it on the plate.