Cooking Steps

1. 

   Step1:Cut the eel 3 cm long. Don't wash off the blood.

2. 

   Step2:Start the pot and burn the oil. Stir fry the bacon until it's golden yellow. Remove the bacon. Leave the oil at the bottom of the pot. I made it directly in a casserole to make it more fragran

3. 

   Step3:Put about 20 pieces of prickly ash in the pot. Immediately put the eel with blood into the pot. Put the cooking wine. Continue to stir fry.

4. 

   Step4:Then pour the bacon back into the pot. Add ginger, garlic and dried pepper until fragrant. Finally add bean paste and stir fry for several times.

5. 

   Step5:Add some water, pepper, oyster sauce. After boiling, add salt and try salt. Cook for five minutes. Then bacon and eel taste each other.

6. 

   Step6:Take out the eels, put the lettuce, bacon and lettuce and stew for about 10 minutes. Before leaving the pot, put back the eels and stew for another three minutes, then string together a string of taste.

7. 

   Step7:Note - Douban sauce is salty originally. Add salt in a certain amount. Try saltiness yourself. I like to eat mushrooms and lettuce. So I put them in as a side dish. If I don't like them, I don't want to put them in. Garlic can be put more fragrant.