1. The sliced rice eel, washed to remove the blood, and marinated with cooking wine and pepper.
2. Cut dried sea peppers.
3. Heat the oil, put the bean paste and garlic on a low heat and sauté until fragrant;
4. Add enough water and bring to a boil;
5. Pour in soybean sprouts;
6. After being cooked over medium heat, transfer to the soup pot.
7. Pour in eel slices and pepper;
8. Bring the fire to a boil, add the ginger shreds and beat the floating water;
9. Cook over medium heat for about ten minutes, add chicken essence, mix well, and pour into soup pot.
10. Heat the oil, add dried sea pepper and fry it until fragrant;
11. Pour into the soup pot;
12. Sprinkle green onions and cooked white sesame seeds.
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