Pan-fried Eel Pieces
4977
難度
★★★★
5分鐘
材料
做法| 500g | yellow finless eel |
| 1 tbsp | chopped fatty pork |
| 1 tbsp | chopped garlic |
| 1 tbsp | shredded ginger |
| 100g | hotbed chives |
| 100g | bean sprouts |
| 2 tsp | soy sauce |
| 1/2 tsp | salt |
| 1 tsp | Shaoxing wine |
| 1 tsp | sugar |
| a pinch | white pepper |
| a pinch | corn starch |
| 1 tbsp | seasam oil |
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做法 |
|---|---|
| 1 | Clean the eel with salt and corn starch, wash and drain, and cut into sections 5-6cm long and stripes of about 1.3cm wide. |
| 2 | Put 4 cups of water in a pot, bring to a boil, and turn off the heat. Put in eel pieces and stir rapidly for about 10 seconds, then rinse with cold water and drain. |
| 3 | In a small bowl, mix in salt, soy sauce and sugar. |
| 4 | Heat up 1 teaspoon oil in a wok, put in chopped fatty pork and fry until crispy. Take out the crispy pork fat and save for later use. |
| 5 | Heat up the oil in the wok, put in shredded ginger and eel pieces and stir fry rapidly until eel pieces are dried. Sprinkle wine along the inside of wok, stir fry the eel lightly and add salt, soy sauce and sugar mixture. Toss until eel pieces are thoroughly cooked, add hotbed chives and bean sprouts, finally put in a pinch of white pepper, mix well and dish out to a plate. |
| 6 | Move the eel pieces in the plate to create an opening in the center for the chopped garlic. |
| 7 | In a clean wok, heat up 1 tablespoon of oil and 1 tablespoon of seasame oil; pour over the chopped garlic before serving. |
