1, eel head, clean, and then cut into thumb-length small section, put cooking wine and salt marinade for half an hour.

2, peeled two heads of garlic patted flat, cut ginger, scallion and dried chili segment spare.

3, put more oil in the pan (more than twice the usual frying), the pepper and onion ginger garlic fried, pour into the eel section, medium-high heat and stir fry quickly for three minutes.

4, add two tablespoons of white wine, soy sauce, oyster sauce, sugar and salt, continue to stir fry.

5, add water over the ingredients, bring to a boil and then turn to medium-low heat, cover the pot with a lid and simmer, try not to open the lid until the soup dries up and becomes sticky, sprinkle some chopped scallions can be out of the pot.

Precautions:

The eel body is elongated cylindrical serpentine, the body length of about 20-70 centimeters, the longest up to 1 meter. The body is rounded in front and laterally flattened at the back, and the tail is pointed and thin. Head expanded long and round, cheeks bulging. The mouth is large, terminal, with a short and flattened muzzle; the mouth opens at the muzzle end and is obliquely cleft; the upper jaw is slightly protruding, and the lips are quite developed. The upper and lower jaws and muzzle bones are finely toothed. Eyes very small, hidden under the skin, covered by a thin skin. The gill slits are ventral, and the right and left gill pores are united on the ventral surface in an inverted "V" shape. The gill membrane is attached to the gill isthmus.