1.500g eel, and the general market vendors will give you rough processing. (viscera, viscera, bones)

2. 20g of ginger, 20g of garlic and 50g of dried peppers.

3.200g parsley

4. Cut the clean eel into sections.

5. Slice ginger, garlic and celery, and cut dried peppers into small pieces.

6. Heat the right amount of oil to 80% heat in the pot and add pepper.

7. Add Pixian watercress, ginger and garlic and stir fry.

8. Add dried peppers and stir-fry them.

9. Add eel stir-fry and some cooking wine.

10. Stir-fry until the eel is nine-cooked, and add 5g of pepper powder.

1 1. Add celery, salt and monosodium glutamate and mix well.

12. Out of the pot! !

skill

1, eel has a lot of mucus, so you must wash it several times, but you can't clean all the mucus, otherwise the umami will be short.

This dish needs a little more oil than other dishes, so don't be stingy with the oil.