1. The rice field eel is cut into the abdomen, takes the bones, cuts the head, makes long slices (all done by the seller), soaks and washes the blood and drains.
2. Soak sea pepper and cut into pieces, soak ginger into slices, remove old stems with garlic moss, and cut into sections.
3. The pot is hot and oily, 50% to 60% of the hot eel slices;
4. Fry until small bubbles are formed on the surface and remove.
5. Pour out the excess oil, sauté the pepper, Pixian Douban, soaked ginger, soaked sea pepper and a little sugar over a low heat;
6. Add sliced eel over medium heat and stir fry with a little water;
7. Add garlic moss and stir fry;
8. Add cooking wine over high fire, fry the garlic moss, dry the juice and drip a little vinegar.
