Clay Pot Eel
A Fujian dish of eel, roasted pork belly, and shiitake mushrooms simmered together in a clay pot.
Ingredients
Eel (cleaned, patted dry, cut into pieces, marinated with marinade for 20 minutes, coated with cornstarch)
400g
Roast pork belly (cut into chunks)
100g
Dried shiitake mushrooms (soaked until soft, stems removed)
4
Garlic cloves (fried in nearly boiling oil until golden, then removed)
6
Ginger
several slices
Scallions (cut into shreds)
2
Cornstarch (for coating eel and thickening sauce)
to taste
Lettuce (washed, cut into short segments, placed in the clay pot)
300g
Sesame oil
to taste
White pepper powder
to taste
Salt
to taste
Cooking wine (for enhancing aroma)
0.5 tbsp
Marinade (for marinating eel)
to taste
Instructions
1
Prep Ingredients
Soak dried shiitake mushrooms until soft and remove stems. Cut roast pork belly into chunks. Fry garlic cloves in nearly boiling oil until golden, then set aside. Clean eel, pat dry, cut into pieces, marinate with marinade for 20 minutes; coat thoroughly with cornstarch and fry in boiling oil over high heat until golden, then set aside. Fry again after about 2 minutes until golden brown, then set aside. Wash lettuce, cut into short segments and place in the clay pot.
2
Cooking
Heat 1 tbsp of oil, sauté ginger and garlic until fragrant, add dried shiitake mushrooms, add 0.5 tbsp of cooking wine, add seasonings and bring to a boil. Thicken with cornstarch slurry, add roast pork and eel, stir to combine. Pour into the clay pot containing lettuce, cover and bring to a rolling boil over high heat. Add scallions, add 2 tbsp of oil and serve.
