1. Wash eel and cut into inch sections; shred green and red peppers; remove the core of cucumber and cut into strips; cut into inch sections with shallots; cut into large grains with garlic.
2. Put more oil in the pot, add Pixian bean paste and pepper, and fry the red oil slowly over a small fire.
3. Stir fry the bean slices and add the garlic and scallion. It's better to leave some green leaves and sprinkle them on the soup. I forgot to keep them.
4. Depending on the amount of main ingredients, there will be a big pot of red soup. I don't think the soup is bright enough. I pour some red oil in.
5. Stew eel for about 8 minutes.
6. Add shredded green and red peppers and simmer for 3 minutes.
7. Put in Cucumber Strips and simmer for another 2 minutes.
8. Finally, put in the coriander and start the pot. Sprinkle some chives.