1. Wash the eel shreds bought at the market
2. Shred the onion and green pepper for later use
3. Heat the pan with cold oil, pour in rapeseed oil
4. Saute the ginger slices
5. Add the eel shreds and stir fry quickly. At the same time, add cooking wine, a little salt, vinegar, sugar (the amount of sugar is very small, here is to enhance the flavor), soy sauce, and stir fry continuously.
6. After the eel shreds are colored, pour the edamame and stir fry over high heat.
7. Pour in an appropriate amount of boiling water and cook for about three minutes.
8. Pour in an appropriate amount of boiling water and cook for about three minutes.
9. Pour the onion and green pepper when the soup in the pot is slightly harvested, continue to fry one by one over high heat to collect the juice, and finally add salt and pepper to taste, then serve.
10. Soup in the pot