Ingredients: 500g eel, 150g vermicelli

Accessories: 50g green garlic

Seasoning: 25g vegetable oil, pepper (red, sharp, dry) 10 Grams of Sichuan peppercorns, 3 grams of ginger, 5 grams of garlic, 5 grams of salt, 4 grams of ginger juice, 3 grams of cooking wine, 15 grams of monosodium glutamate, 2 grams of vinegar, 5 grams of white sugar, 3 grams of sesame oil, 2 grams of green onion juice, 2 grams of each appropriate amount

Vermicelli eel Method:

1. Wash the garlic sprouts and cut them into 3 cm long sections;

2. Soak the vermicelli in warm water until soft;

3. Chop the hot pot seasonings ; Wash and mince the ginger and garlic;

4. Wash the eel meat, cut it into 6 cm long sections, marinate with salt, onion and ginger juice, and cooking wine to taste;

5. Pour oil into the pot, heat until 40% hot, add eel segments and stir-fry;

6. Add dried chili knots, Sichuan peppercorns, minced ginger, minced garlic, hot pot seasoning and stir-fry until flavourful;

7. Pour in the soup stock and bring to a boil, add vermicelli, salt, monosodium glutamate, and sugar. Turn to low heat and cook until the eel and vermicelli are mature and fragrant;

8. Add garlic sprouts and vinegar, Stir fry for a while and drizzle with sesame oil.

For more information about vermicelli eels, see Mint.com Food Library/shiwu/fensishanyu