step
1. Slice onion, mash ginger and garlic, cut dried pepper into sections with scissors, and chop Pixian watercress for later use.
2. Remove the head and viscera of the eel, rinse it repeatedly with running water, soak it in light salt water for 10 minute, then cut it into sections and drain it. 3. Marinate the cut eel segments with a little white pepper and cooking wine for 20 minutes.
3. Boil the water, ginger slices, pepper and cooking wine in a pot, then pour the marinated eel segments, stir them evenly, and pick them up after one minute and put them in ice water. This step is very important and cannot be omitted.
4. Heat the pan and pour in the right amount of oil. When the fire is heated to 60% oil, add chopped Pixian watercress and stir-fry until fragrant (change to medium fire), then add onion, ginger and garlic to stir-fry until fragrant, then add auricularia auricula and bean sprouts, add water to boil, and pick them up and put them at the bottom of the bowl.
5. Finally, take out the eel segments from the ice water and put them into the pot for stir-frying. Add salt and chicken essence at the same time. After half a minute, pour the eel segments and soup into a bowl covered with bean sprouts and fungus.
6. Wash the pot, pour in the right amount of oil, heat it to 60%, add dried Chili and pepper, and pour it on the eel with hot oil.