1.500 grams of eel. Generally, vendors in the vegetable market will give you rough processing. (gut, gut, bone)

2. 20g of ginger, 20g of garlic and 50g of dried chillies.

3. 200g of parsley

4. Cut clean eel into sections

5. Slice ginger, garlic and celery, and cut dried peppers into small pieces.

6. Heat the right amount of oil in the pot to 80% heat and add pepper.

7. Add Pixian watercress, ginger and garlic and stir fry.

8. Add dried chilies and stir-fry the chilies.

9. Add eel stir-fry and some cooking wine.

10. stir-fry until the eel is nine-ripe, and add 5g of pepper powder.

1 1. Add celery, add salt and monosodium glutamate and stir well.

12. Out of the pot! !

Tips

1, eel has a lot of mucus, so you must wash it several times, but you can't clean all the mucus, otherwise the umami will be short.

2. This dish needs a little more oil than other dishes, so don't skimp on the oil.