Stir-Fried Eels
Ingredients
1 lb. (500g) live eel
1 1/2 tsp. sugar
6 tsp. fermented soybeans
1/2 tsp. fresh ginger, sliced
3 1/2 oz (100g) celery or garlic shoots into
1 inch (3cm)
1/2 tsp. garlic, sliced
3 1/2 oz (100ml) vegetable oil
1 scallions, chopped into 1 inch (3cm ) sections
5 tsp. rice wine
1 tsp. vinegar
5 tsp. soy sauce
1/4 tsp. ground Sichuan peppercorns
Directions
- Cut off the head the tail off 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 (5cm ) slices.
- Heat the oil in a wok to 400oF (205oC)
, 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 the sauce is almost
completely reduced. Sprinkle with vinegar.
Remove, sprinkle with the ground peppercorns,
and serve.
