Clay Pot Braised Eel with Fermented Black Bean Sauce
Rinse the white eel with salt and cut into segments. Sauté with crushed fermented black beans, garlic, and ginger until fragrant, then add water and simmer. Season and thicken with cornstarch before serving.
Ingredients
eel (pre-peeled, scrubbed with salt, washed, cut into 1-inch segments)
2960 g
Yangjiang fermented black beans (crushed)
20 g
garlic cloves (crushed)
4
ginger (crushed)
4 slices
scallions (washed, cut into sections)
1
water (for stewing)
1.5 cups
Instructions
1
Ingredient Preparation
Use pre-peeled eel, scrub with salt, wash thoroughly, cut into 1-inch segments and set aside. Crush the fermented black beans, garlic cloves, and ginger together. Wash the scallions and cut into sections.
2
Stir-fry Aromatics and Simmer
Heat a clay pot, add oil, and stir-fry the crushed fermented black beans, garlic, and ginger until fragrant. Add the eel segments and stir-fry together. Pour in 1.5 cups of water, adjust seasoning, cover and simmer for 5 minutes. Adjust seasoning again, add a little cornstarch slurry, add the scallion sections, and simmer until ready to serve.
