1. Prepare the ingredients, slaughter them in the rice field eel, brew with boiling water to wash away the slippery mucus.
2. Take another garlic head, peel and wash it.
3. Cut green pepper into half and slice ginger. Wash the green onions and set aside.
4. Raise a frying pan on high heat, add garlic and ginger, white onion and sauté fragrant. Burst until the garlic is golden on both sides and fragrant all over the house.
5. Put the rice eel into the pot, stir fry, and fry until the flesh is whitish.
6. Add sugar, cooking wine, light soy sauce and dark soy sauce in turn. Stir fry again to color the eel. Add water to cover the rice field eel, put on the lid and cook on high heat.
7. After the high heat is boiled, change the heat to a low heat and continue to simmer. After 3 minutes, add the green peppers, open the lid and boil the soup on a medium heat.
8.
Prepare an empty bowl and decorate with leaves.
Collect the rice eel, add chicken essence, mix well, and serve.
9. The meat is soft, delicious and fragrant.
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