Boiled eel slices

Overview

I couldn't find the recipe for boiling eel slices several times, so I uploaded it myself.

Five or six medium-sized eels were deboned.
Chop the head and tail into sections, smash the ginger and garlic into rice, sprinkle with pepper powder and five-spice powder, then add salt, cooking wine, and corn starch to marinate for about 20 minutes.
Stir evenly while marinating.
Wash and chop celery, coriander, bean sprouts, peppers, onions, ginger and garlic and set aside.
Fry the Sichuan peppercorns in a pan over low heat until fragrant. Remove the Sichuan peppercorns and discard them.
First add garlic and ginger and stir-fry over low heat until fragrant, then add onion, chili, and bean paste and stir-fry until red oil develops.
Pour in the marinated eel segments and stir-fry over high heat, add dark soy sauce for color, and then turn off the heat.
Pour water into a casserole and bring to a boil, add celery and bean sprouts.
Pour the eel segments into a casserole and cook until cooked, then add coriander.