1. Go home and clean up the rice eel. Put the purchased rice eel in a basin, add some salt and flour to it, gently rub the surface of the rice eel with your hands, and then rinse it with water. If you feel that the rice eel has more mucus, You can wash it again with salt and flour,
2. Finally, rinse with clean water, remove the bones and cut into sections, marinate the rice eel slices with white pepper powder in cooking wine for a while; prepare appropriate amount of garlic; prepare green pepper or cucumber sections
3. Heat the oil in the pan, and the oil is 70% hot. Pour the eel and stir fry for 30 seconds. Stir until the surface is slightly whitish. Add the garlic and stir fragrant. Add white wine and a little salt. Stir-fry with white wine on high fire can inspire the aroma of rice eel and garlic, and the cooked dishes will be more fragrant. Adding salt at this time is to give the rice eel a bit of bottom flavor)
4. Add a spoonful of bean paste, appropriate amount of minced pepper and ginger, a spoonful of light soy sauce and half a spoonful of dark soy sauce, a spoonful of fuel, and a teaspoon of sugar, stir-fry for one and a half minutes
5. Add water or fresh soup to a bowl, a little vinegar, turn to medium heat, cover and simmer for 10 minutes, cook until the eel and garlic are cooked soft
6. After the final thickening, add some vinegar again to start the pot and serve (forgot to put the green pepper).
7. Serve on a plate
