1. Wash the eel and cut it into sections (some friends don’t wash it, saying that it is more blood-replenishing. I personally think that when you buy it from the vegetable market, you have to wash it to clean it). Wash all the side dishes and cut the water celery into sections. When eel is served, the boss will give you only the perilla leaves, sliced chives, shredded yellow flowers (you can use lettuce shreds instead), minced peppers, ginger, and garlic.
2. Heat the pot and add salt, pour in vegetable oil and cook until bubbling
3. Stir-fry the rice eel for about 3 minutes. If you like it, you can add it for a longer time. Add ginger slices and garlic slices and stir fry for a while, pour in a little cooking wine to help remove the fishy smell.
4. Add appropriate amount of boiling water (cold water is also fine, but the taste will be slightly different) to cover the eel, simmer for 15 minutes on low heat.
5. Put all the auxiliary ingredients into the pot, add a small spoonful of lard to enhance the flavor (if you don't need to leave it), stir fry together until the greens are broken.
6. Pour in the soy sauce and it's ready to be out of the pan. If the salt put in the front is not enough, you can add salt in an appropriate amount. Friends who eat MSG can also add MSG.
7. Serve.
Tips:If you like spicy food, you can add a few slices of millet.
