Braised Eel Slices

Name: Braised Eel Slices
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1000 g Live eel (stunned, deboned and deveined, sliced); 50 g Soaked bamboo shoot slices; 50 g Garlic cloves (cut into thin slices); 15 g Ginger (cut into fine shreds); 5 g Fresh perilla leaves (chopped); 50 g Tea seed oil; 50 g Cooked pork lard; 50 g Shaoxing wine; 20 g Soy sauce; 1.5 g Salt; 15 g Lacquer vinegar; 200 g Meat broth; 50 g Wet starch slurry; 1 g MSG; 5 g Sesame oil; 0.5 g White pepper

A classic traditional Hunan dish, featuring fresh, tender eel slices that are light, mellow, and delicately fragrant with a soft, smooth texture.

45 min

Easy

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Ingredients

Live eel (stunned, deboned and deveined, sliced) 1000 g

Soaked bamboo shoot slices 50 g

Garlic cloves (cut into thin slices) 50 g

Ginger (cut into fine shreds) 15 g

Fresh perilla leaves (chopped) 5 g

Tea seed oil 50 g

Cooked pork lard 50 g

Shaoxing wine 50 g

Soy sauce 20 g

Salt 1.5 g

Lacquer vinegar 15 g

Meat broth 200 g

Wet starch slurry 50 g

MSG 1 g

Sesame oil 5 g

White pepper 0.5 g

Instructions

Preparing the eel

Stun the eel by striking it, then pin its head to a long wooden board with an awl. Hold the eel straight with your left hand and use a thick-backed small knife in your right hand to cut open from beneath the jaw (without severing the bone), slice down along the thick back ridge to the tail. Then cut the spine from beneath the jaw (without severing the bone), and slide the knife along the bone to the tail to separate the spine from the flesh. Use the small knife to lift out the spine and innards. Starting from the tail, slice the eel flesh into 4 cm long pieces until reaching the jaw, then wash clean.

Preparing the ingredients

Cut the bamboo shoot slices into 4 cm long, 2 cm wide, and 0.3 cm thick pieces. Chop the perilla leaves. Slice the garlic cloves into thin pieces. Cut the ginger into fine shreds.

Stir-frying the eel

Heat a wok over high heat, add the tea seed oil and heat to 60% hot. Add the eel slices and stir-fry until the surface is slightly browned, then drain in a colander to remove the oil.

Braising

Heat a wok over high heat, add the lard and heat to 60% hot. Add the garlic slices and briefly fry, then add the bamboo shoot slices, eel slices, Shaoxing wine, soy sauce, salt, lacquer vinegar, and ginger shreds and stir-fry together. Then add the meat broth and simmer for 1 minute. Add the perilla leaves and MSG, thicken with wet starch slurry, transfer to a large porcelain plate, drizzle with sesame oil, sprinkle with white pepper, and serve.