The method of eel noodles
Stir-fry ginger and garlic, then add bone soup.
Add pepper, chicken essence and salt.
Add the eel and winter vegetables until the eel is cooked.
Add noodles. Cook for about two minutes, and be careful not to cook the noodles too harrow.
When the noodles are almost cooked, add diced lettuce. When the water boils, take the pot out.
Sprinkle pepper noodles, spring buds, agastaches, coriander and chopped green onion on the noodles.
The method of Sichuan style hot and sour eel noodles
Prepare the ingredients. The eel is boneless and washed repeatedly with salt to remove mucus.
Shred soaked ginger and radish; Slice garlic cloves; Green and red peppers are obliquely cut into rings; Cut celery, chives and coriander into sections.
Heat the oil in the pan, add garlic slices, dried peppers and prickly ash to saute until fragrant, and add eel slices to stir-fry until the color turns white.
Add shredded ginger and shredded radish and stir-fry until fragrant.
Add chilli sauce and stir-fry until the flavor is rich and the oil color is red and bright.
Add celery and green and red peppers and stir fry.
Add soy sauce, sugar and vinegar to taste, add coriander and chives before taking out the pot, and drizzle with sesame oil.
Soy sauce, vinegar and salt are added into the broth and mixed to form the base soup. (Chili oil can be added according to your own taste)
Cook the noodles in a pot. Put it in a bowl.
Excellent eel topping on the yard, sprinkle with a little white sesame seeds and serve.