Tools/materials: 500g of eel, 400g of garlic100g of cucumber, 50g of Pixian bean paste, 2g of pepper, 0/00ml of edible oil/kloc, 2g of refined salt, 5ml of white wine, 0/5g of ginger slices/kloc-0, 750ml of broth, and balsamic vinegar.

1, choose fresh soil eel.

2. Cut the eel into eel slices.

3, cucumber cut into strips for use.

4. Put oil in a hot pot and burn it to 70% heat. Stir-fry eel slices and garlic, and add a little white wine to saute.

5. Add bean paste, pepper, ginger slices, stir-fry and season with salt.

6. Add fresh soup to boil, add vinegar to taste, and cook for about 10 minutes until the eel and garlic are soft and cooked.

7. Burn the cucumber strips for a minute or two. Don't burn them for too long, so as to keep the cucumber fragrant and crisp. Sprinkle in chopped green onion and serve.

8. complete.