1. Prepare garlic slices, ginger slices, and two green peppers cut into horse ears and set aside.
2. Wash the celery, select the stem and cut into sections.
3. The eel is deboned, washed and cut into about 3 cm sections, or shredded.
4. Bring to a boil, boil the eel section slightly after boiling, add a spoonful of cooking wine to remove the fishy smell, pick up and set aside.
5. Stir-fry the eel segments in a hot pan with hot oil, add a tablespoon of cooking wine, and scoop up the oil for later use.
6. Stir ginger, garlic slices, and green pepper with the remaining oil in the pot, and stir-fry the fragrant bean paste and peppercorns over low heat. Friends who like more spicy can add dried red pepper segments.
7. Add the eel segments and celery segments that have just been fried in sequence, and add salt to taste. Because the bean paste has been added, be careful not to add salty. You can add a spoonful of light soy sauce and a spoonful of sugar to taste.
8. The fragrant garlic is ready to stir-fry the eel. You can change the garlic moss to fry, but the garlic moss needs to be softened without oil, and then stir-fried with the eel section for the second time.
