Put a rice swamp eel in a deep container and rouse it with salt; Leave it for up to 2 hours to kill it and to remove much of its slime (recommend not to bury it completely in salt); Rinse it thoroughly in cold water and scrape it to remove final traces of its slime; Sprinkle salt on it; Make a cut from its anus about halfway down to the neck end with a filleting knife; Pull away any innards from the rib cage; Scrub the gut cavity and rinse it out carefully to remove all traces of blood from the backbone and throat; Rinse it under running water for 6 minutes; Cut off its head and tip of its tail; Slice it in halves lengthwise by running the knife parallel to the surface it is lying on; Pull the backbone off; Cut the remaining into sections.
Discard any wilted mung bean sprouts; Trim off a bit from each base; Soak them in water for 15 minutes, remove them, and rinse them under running water for 5 minutes (repeat the soaking and rinsing for 5 times); Drain them.
Rinse, drain, peel and chop ginger.
Peel and chop garlic.
Rinse and drain spring onion; Cut off any roots; Chop it.
Rinse and drain a red chili pepper; Slice off any stem; Cut it into halves lengthwise; Scrape off any seeds; Chop it.
Add 1 tbsp oil into a wok; Heat it over a high heat; Add the mung bean sprouts; Stir-fry them over a high heat for 3 minutes; Turn off the heat; Set the mung bean sprouts aside.
Add seasoning (1) into a mixing bowl; Mix.
Add 1 tbsp oil, the garlic and the ginger into the wok; Stir-fry them over a medium heat till fragrant; Add the rice swamp eel; Stir-fry them over a medium heat for 3 minutes; Add the seasoning (1); Bring to the boil over a high heat; Turn to a medium heat; Stir-fry over a medium heat for 6 minutes; Return the mung bean sprouts to the wok and add seasoning (2); Stir-fry them over a high heat till well-mixed; Turn off the heat; Arrange it on a serving plate; Garnish it with the spring onion and the red chili pepper; Ready to serve.