2. Heat the oil in the pot to 80% heat, add pepper and stir fry, then add eel slices and stir fry.
Stir-fry for about two minutes, and then push to the side of the pot. Add watercress, pickled pepper, garlic, ginger slices and sugar, and stir-fry slowly in oil until it looks like cherry.
4. Stir-fry the eel slices with seasoning for one minute, then add the soup or water that has submerged the eel slices, add cooking wine, monosodium glutamate, soy sauce and salt, and turn to medium heat for about five minutes.
5. Add green bamboo shoots and continue to burn for about five minutes.
6. When the soup is almost dry, add vinegar, change the fire to collect the juice and shovel it evenly, then sprinkle with pepper. If you want the dish to look oily, put a thin sponge on it when you take it out.