1. Put the eel on the cutting board and cut the skin, then press the meat with the knife, tear it quickly and peel off the skin. Boil the eel in boiling water, remove the thorns, cut 5cm long and 0.3cm thick silk, and then paste it with egg liquid and starch.
2. Heat up the oil in the wok, put the eel shreds into the wok and remove the oil. The shredded winter bamboo shoots, persimmon peppers and mushrooms are over greased.
3. Leave the oil in the bottom of the pot, stir fry the shredded onion and ginger, put in the eel, winter bamboo shoots, mushrooms, persimmon and pepper, salt, monosodium glutamate and cooking wine, stir fry evenly, sprinkle with pepper, drizzle with sesame oil, and then put the coriander.