2, ingredients: eel, garlic, onions, bell peppers, green onions, ginger, bean paste, dried chili peppers, oyster sauce, cooking wine, soy sauce, pepper, sugar, soy sauce, water starch.

3, practice: first of all, kill the eel, remove the internal organs, clean and cut into sections with a knife, put aside. Ginger, bell peppers, small onions, onions cleaned, ginger sliced, bell peppers deseeded and sliced, small onions scallion white section, scallion leaves cut into scallions, onion sliced spare. Garlic peeled and diced, dried chili peppers cut into segments and spare. Open the pot, add enough water to the pot, the eel cold water into the pot, blanch for two minutes over high heat, blanch cooking with a spoon to stir the eel, so that it is heated evenly. After blanching, remove the eel from the pot and cool it under cold water, then drain and set aside. Continue to fire the pot, pour a moderate amount of cooking oil into the pot (the amount of oil did not exceed the eel), the oil will be heated to 6 into the heat, the eel into the pan frying, the eel will be quickly sliding oil for 20 seconds to fish out and filter the oil for spare parts. Then continue to heat the oil, the oil will be burned to 80% heat, the garlic into the pot on high heat, sautéed garlic will be fished out of the filtered oil, and eel and put together standby. Pour out the excess cooking oil in the pot, leaving a moderate amount of oil (enough to stir fry on the line) heat, when the oil is hot, ginger, white onion and dried chili pepper into the pot, stir-frying, then add two spoons (refers to the tablespoon, the amount of adjusted according to personal taste) soybean paste, and then add a spoonful of oyster sauce, stir-fry evenly to stir-fry the red oil. Then add onions and bell peppers, stir-fry evenly over high heat, add water, add two tablespoons of cooking wine to remove fishy smell, add soy sauce to taste, sprinkle a little pepper and sugar. Then pour the eel into the pot, drop a few drops of old pumpkin to adjust the color, stir-fry evenly and then reduce to medium heat and simmer for about 5 minutes. Finally, pour in the appropriate amount of water starch thickening, stir fry evenly, you can get out of the pot open eat.

4, tips: eel is best to buy the kind to determine the source, you can guarantee the health, so that the eel will not have parasites. Eel blanching must be cold water in the pot, and do not blanch too long, usually blanch 1 ~ 2 minutes on it. After blanching eel, be sure to use hot oil to quickly fry again, the high temperature of the hot oil can kill parasites, although it can guarantee health, but who wouldn't dare to gamble, fried again to eat more assured. And after high temperature frying eel taste is also better. This braised eel fresh flavor, tender meat especially crisp, and after high-temperature deep-frying, eating is also more assured.