Ingredients: Monopterus albus half a catty ~ 1 catty.

Accessories: 30 ml of corn oil, parsley 1 bar, 3-5 slices of ginger, 3 heads of garlic, 3 dried peppers, 2-3 spoonfuls of salt, cooking wine10-/5g of kloc-0, 5-8g of soy sauce, appropriate amount of clear water and a little chicken essence.

Steps:

1. Monopterus albus should be cleaned. You can also ask someone for help directly to buy this.

2. Cut the eel into sections. Clean the rest of the ingredients.

3. Clean the waterless non-stick pan, turn on the fire and pour in the corn oil.

4. After the oil is hot, add ginger slices and peppers.

5, garlic, stir fry for a while.

6. When the fragrance comes out, there must be a lot of garlic. Pour in the eel segments and start to stir fry.

7. Stir fry for 1-2 minutes, then pour in cooking wine and stir fry evenly to remove the fishy smell.

8. Continue to stir fry for 1 min, then pour a little soy sauce, stir well and color, so that the finished product looks better.

9. Stir fry for a while, add water and skip the eel section.

10, cover the pot and stew for 4-5 minutes. Be sure to cook it.

1 1, when simmering, the soup in the pot is slightly dry and seasoned with salt.

12, add a little chicken essence to refresh yourself. Continue to fry after frying 1 min, then turn off the heat.

13, out of the pot, garnish with coriander.