Ingredients
1 yellow eel (about 600 g / 1.3 lbs), 15 g dried red chili peppers.
Seasonings
Chopped scallions, ginger chunks, and sliced garlic, 10 g each; Sichuan peppercorns, 15 g; salt and Shaoxing wine, to taste; sesame oil, 2 teaspoons.
Steps
1. Clean and prepare the eels thoroughly, drain well, and cut into small sections.
2. Peel the ginger, wash it, and slice into small pieces; wash the dried red chili peppers, cut into small sections, soak briefly in clean water, then drain.
3. Place the pan over high heat, add oil and heat until it reaches about 350°F (six-tenths hot), then first add ginger slices, garlic slices, and scallions, stir-frying until fragrant, then add the eel and dry-fry briefly.
4. Then add cooking wine, Sichuan peppercorns, dried chili segments, salt, and a small amount of water, let it simmer briefly, then transfer to a serving plate and drizzle with sesame oil.