1. Defrost the grilled eel in advance and cut it into 1.5cm pieces for later use.
2. Wash the fresh mushrooms, remove the stems, squeeze them dry, and cut them into 1.5cm pieces for later use.
3. Cut the washed red peppers into sections and the garlic into slices for later use.
4. Wash the shallots and cut the white and green onions into sections.
5. Heat oil in a pan with a little more oil. First, put the diced eel into the pan for about 15 seconds and set aside.
6. Leave some oil in the pan, add the red peppers and garlic slices and the white onions to sauté, then add the diced mushrooms and stir-fry until they are slightly soft, then pour in two spoons of oyster sauce and stir-fry for a few times.
7. Then pour in the previously fried diced eel, sprinkle with an appropriate amount of salt, add the green onions and stir-fry evenly before serving. A fresh, fragrant and smooth oyster sauce mushroom diced eel is ready~
PS: After washing the mushrooms, squeeze them hard, otherwise there will be a lot of water after putting them in the pot, and they will not be dry after frying; choose mushrooms with thicker meat, which tastes better. The eel meat is so tender! It is not an exaggeration to describe it as melting in the mouth. The freshness of the eel itself plus the tenderness of the mushrooms and a little spicy taste, the taste is amazing~!