1. Material: eel slices 500g, garlic 75g, Pixian watercress 40g, refined salt 2g, soy sauce 15g, onion 10g, ginger 10g, monosodium glutamate 1g, and water bean powder 65438.

2. Wash the eels and cut them into 6 cm long sections. Peel garlic, wash it, and cook (or steam) it in a cold water pot for later use. Chop the watercress.

3. Increase the fire in the wok, add oil to 70% heat, add eel and stir-fry until raw, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until soft and cooked. Add monosodium glutamate and water bean powder to the pot and serve.