Ingredients:

300g eel, 100g garlic, 1 cucumber, 50g red pepper, 5g minced ginger, 50g parsley, 2 tablespoons Pixian watercress (30ml ), 1 tsp cooking wine (5ml), 1 tbsp soy sauce (15ml), 1/2 tsp sugar (3g), 1/2 tsp pepper (3g), appropriate amount of salt, oil, a small amount of chicken essence, soup

Method:

1. Materials.

2. Peel the garlic, wash the cucumber and cut it into diamond-shaped pieces, wash and remove the seeds and stems of the red pepper and cut them into diamond-shaped pieces, remove the old leaves of parsley and cut into sections, and chop the Pixian bean paste into small pieces.

3. Remove the head, tail, bones and internal organs of the eel, wash away the mucus with salt water, cut into sections about 3cm long, marinate with a small amount of salt, pepper and cooking wine for 15 minutes.

4. Heat the wok, add 1 tablespoon (15ml) of oil, add the pancake and fry until it changes color, take it out and set aside.

5. Wash the pot, heat it, add 2 tablespoons (30ml) of oil, add Pixian bean paste and stir-fry until fragrant.

6. Add garlic and saute until fragrant.

7. Add appropriate amount of soup, bring to a boil and cook for a few minutes.

8. Add eel and cucumber and bring to a boil.

9. When the cucumber changes color, add red pepper and cook together.

10. When the soup thickens, add parsley and stir-fry evenly. Season with sugar and chicken essence. When ready to serve, pour 1 teaspoon (5ml) of sesame oil into the pot.