Eel pot

Overview

The eel soup is made with bacon to enhance its freshness. It’s extremely delicious!

Cut off the thorns of the eel and wash them. Cut the lettuce with a rolling blade and slice the bamboo shoots.
Slice the bacon and green peppers, prepare a small amount of dried chili peppers and ginger, and a large number of whole garlic cloves.
Heat appropriate amount of oil in a wok.
Stir-fry the bacon over medium heat.
Stir out the wax oil, add dried chili peppers, ginger and garlic and stir-fry briefly.
Pour in the eel segments, add a small amount of cooking wine, and stir-fry over high heat.
Add appropriate amount of salt, soy sauce and vinegar.
Pour in the boiling water until it is almost level with the ingredients.
Bring to a boil over high heat and throw in the side dishes. Taste the soup to see if it's salty. If it's salty, add more salt.
Cover the pot and cook over high heat.
When the side dishes are cooked, throw in the green pepper cubes and sprinkle in appropriate amount of pepper. Stir briefly, turn off the heat and put into the pot.
Finished product
Finished product.
Finished product
Finished product