1 lb (500 g) live eel
1 1/2 tsp sugar
6 tsp fermented soybeans
1/2 tsp fresh ginger, sliced
3/2 oz  (100 g) celery or garlic  shoots, chopped into 1 inch (3 cm)
1/2 tsp garlic, sliced
1 scallions, chopped into 1 inch (3 cm) sections
3 1/2 oz (100 ml) vegetable oil
1 tsp vinegar
5 tsp rice wine
1/4 tsp ground Sichuan peppercorns
5 tsp soy sauce

1.  Cut off the head and tail of the eel. Slit open the belly and remove the entrails. Cut off the meat along the backbone and discard the bone. Cut the meat into 2 inch (5 cm) slices.

2.   Heat the oil in a wok to 400 degrees Fahrenheit (205 degrees Celsius), or until a piece of scallion green or ginger browns quickly when tossed into the oil and a haze appears above the surface. Add the eel and stir-fry until barely cooked. Stir in the soybean, celery or garlic shoots, rice wine, soy sauce, sugar, ginger, garlic, and scallions. Stir-fry for about 30 seconds. Sprinkle with a little cold water and continue stir-frying until the sauce is almost completely reduced. Sprinkle with vinegar. Remove, sprinkle with the ground peppercorns, and serve.