1. Cut the killed eel into pieces, wash and filter the water. Peel the garlic and set aside. 60 minutes
2. Cut the dried chili into small pieces and serve with the Sichuan pepper.
3. Peel the cucumber and cut into pieces.
4. Put the rapeseed oil in the wok, cook it and smoke, then stir fry with salt, wait until the smell of the lettuce oil disappears.
5. After the oil is boiled, add the rice field eel and garlic, and stir-fry the dried chili and dried pepper at the same time!
6. Stir-fry until the oil becomes clear, add rock sugar and continue to fry for 1 minute.
7. Add cucumber and 50g cold water, don't stir fry, cover the pot and simmer for 15 minutes, then start the pot.
Tips:Unagi eats a lot of oil and canola oil as much as possible.
