1. Ingredients: 700 grams of eel, 100 grams of garlic moss, half a bowl of vegetable oil, 1 spoon of salt, 1 handful of pepper, 2 spoons of Pixian bean paste, 4 cloves of garlic, 1 piece of ginger, 1 spoon of five-spice powder , half a spoon of sugar, 1 spoon of cooking wine, half a spoon of chicken powder, 1 spoon of light soy sauce, and 1 red pepper.
2. Remove the intestines and bones of the eel, cut it into slices with a diagonal knife, wash away the blood, code the eel with salt, remove the mucus on the surface, rinse and drain, and then Season with salt, rinse and drain.
3. Cut the ginger into shreds, cut the garlic into small slices, and slice the red pepper into slices.
4. Pick and wash the garlic moss.
5. Prepare an appropriate amount of Pixian bean paste and a handful of dried Sichuan peppercorns.
6. Pour more oil into the wok and heat it until it is 80% hot.
7. Add the eel slices and fry until cooked. Stir gently to heat evenly. The frying time does not need to be long. As soon as the color of the fish meat turns white, you can pick it up and filter out the oil.
8. Leave the bottom oil in the wok and heat it over high heat.
9. Then add Pixian bean paste, ginger, garlic, and red pepper and stir-fry until fragrant.
10. Pour in the fried eel slices and stir-fry. Add a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of light soy sauce, and half a spoonful of sugar and simmer for 5 minutes.
11. Pour in the garlic moss, stir-fry for a few times, then add a little chicken essence and red pepper and serve.