1. Monopterus eel breaks the abdomen, removes the head, cuts into sections, soaks, washes and drains.
2. Soak sea pepper and cut into pieces, soak ginger and cut into strips, and cut garlic moss into sections.
3. Oily fire, lower eel section;
4. Fry until the skin is crispy and fish out.
5. Pour out the excess oil, stir-fry the bean paste, pickled pepper, pickled ginger and white sugar over low heat until fragrant;
6. Put the pepper on medium heat, pour in the eel section and stir fry;
7. Stir the garlic moss;
8. Put the cooking wine on fire;
9. Dried juice, spit oil and vinegar, sprinkle chicken essence and stir well.
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