1. Material: Monopterus albus, garlic, onion, salt, soy sauce, pepper, mountain pepper, 5 drops of oil, onion and perilla.

2. First, take out the cooked eel in the shape of pagoda, and drain it for later use.

3. Wash the pot and add appropriate amount of cooking oil.

4. When the oil is cooked to 80%, fry the drained Monopterus albus in the oil, pay attention to the heat, and then add ginger, garlic cloves, peppers and all ingredients.

5. When the skin of Monopterus albus bursts, the oil and water are soaked together, and when it turns brown, it reaches high temperature.

6, from the pot, and finally add chopped green onion parsley to the plate, and a mouth-watering Hunan dish will be ready.