1. Cut into 4 cm sections and cut twice on the back, which is both beautiful and tasty
2. The blanching process continues to boil on high heat, it will scald the epidermis. After peeling, wash the epidermis with cold water and drain it for later use.
3. Prepare 8-10 cloves of garlic, three peppers, shredded ginger
4. Stir the ginger, garlic, chili and hot oil into the eel section
5. Stir-fry the eel over high heat, evenly scoop
6. Add cooking wine, sugar, salt, dark soy sauce, light soy sauce, water submerged the eel section, cover and boil on high heat, change to medium heat and simmer for 10 minutes, change to high heat to collect the juice
7. Sprinkle with chopped green onion
Tips:For Chinese food, there are a thousand flavors when one thousand people cook it. Slowly explore and adjust in the process, and you will have your own style. The amount of seasoning is difficult to teach orally, and you need to experience the often-speaking word'appropriate' in Chinese cooking culture.
