How to eat eels:

Monopterus albus with garlic

Ingredients: eel 300g, garlic 100g, cucumber 1, red pepper 50g, Jiang Mo 5g, coriander 50g, Pixian watercress 2 tablespoons (30ml), cooking wine 1 teaspoon (5ml), soy sauce 1 tablespoon (65433.

Exercise:

1, garlic peeled, cucumber washed and cut into diamond-shaped pieces,

2. Wash the red pepper, remove the seeds, cut it into diamond blocks, cut celery into old leaves, and chop Pixian watercress.

3. The eel is decapitated, tailed, boned and eviscerated, washed with salt water to remove mucus, cut into sections about 3cm long, and marinated with a little salt, pepper and cooking wine for 15 minutes.

4. Heat the wok, add 1 tablespoon (15ml) of oil, put it in the wok and stir-fry to change color, and take it out for later use. Wash the pan, heat it, add 2 tablespoons (30ml) of oil, add Pixian watercress and stir-fry until fragrant.

5. Add garlic and stir fry. Add a proper amount of soup, boil and burn for a few minutes. Add eel and cucumber and bring to a boil. When the cucumber is burnt and discolored, add the red pepper and burn it together. When the soup thickens, add parsley and stir well. Season with sugar and chicken essence. You can pour 1 teaspoon (5ml) of sesame oil into the pot when you take it out.

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