600g white eel
80g semi fat-lean pork
1 red chilli pepper
4 black mushroom
- Stimulate the spleen and stomach functions, improve blood circulation and strengthen the body's overall functions.
Wash the eel, blanch in just boiling water to remove its slime, slice it and slightly deep fry it in hot oil.
Slightly deep fry the olive in hot oil, then cored. Mince the pork. Seed the red pepper. Soak the mushroom and cut out the stalks.
Stuff the olive with minced pork, then braise it with broth until tender, set aside. Fry the garlic, then add in the eel, red pepper, mushroom, and the stuffed olive (with the sauce) to cook for about 30 minutes.