1. Dice the onion and bell pepper, and cut the green onion into small pieces.
2. Finely chop ginger, shallots, and coriander.
3. Remove the internal organs of the eel, wash and slice.
4. The vermicelli is soaked in low-temperature water.
5. Add clean water to the pot, add the dark soy sauce, turn off the heat when the water is boiled, and add the vermicelli to blanch and color.
6. Remove the vermicelli, drain the water, and pour a small amount of salad oil to prevent sticking.
7. Pour salad oil into the pot and heat the oil to over 80%.
8. Stir-fry the eel in the pot.
9. If it is broken, it will be ready for use.
10. Pour a little bottom oil into the pot, add the vermicelli to fish, make the water fully evaporate and remove it for later use.
11. Add a little base oil to the casserole.
12. Add minced ginger, green onion, and diced sweet pepper in turn and stir fry.
13. Pour the eel, add light soy sauce, oyster sauce, white pepper, sugar, and rice wine to stir fry.
14. Add the vermicelli, stir well and place the vermicelli on the bottom of the casserole. Cover the pot and cook for five minutes.
15. Out of the pot. Uncover the lid and sprinkle with chopped green onion and parsley.