Clay Pot Eel
Marinated eel pieces are twice-fried, then simmered with roasted pork, shiitake mushrooms, and a cornstarch-thickened sauce atop lettuce in a claypot.
Ingredients
eel (washed, patted dry, cut into pieces)
400g
roasted pork belly (cut into pieces)
100g
dried shiitake mushrooms (soaked until soft, stems removed)
4
garlic cloves
6
ginger
a few slices
scallions (shredded)
2
cornstarch (for coating and thickening)
as needed
lettuce (cut into short segments)
300g
sesame oil
to taste
white pepper powder
to taste
salt
to taste
marinade (not detailed in original)
to taste
oil
1 tbsp
wine
1/2 tbsp
Instructions
1
Step 1
Soak the dried shiitake mushrooms until soft and remove the stems. Cut the roasted pork belly into pieces. Fry the garlic cloves in hot oil until golden, then remove. Wash the eel, pat dry, and cut into pieces; add the marinade and marinate for 20 minutes. Coat thoroughly with cornstarch and deep-fry in hot oil over high heat until golden, then remove. After about 2 minutes, deep-fry again until deep golden brown, then remove. Wash the lettuce, cut into short segments, and place in a clay pot.
2
Step 2
Heat 1 tbsp of oil, sauté the ginger and garlic until fragrant, add the shiitake mushrooms, add 1/2 tbsp of wine, add seasonings and bring to a boil. Thicken with a cornstarch slurry, then add the roasted pork belly and eel and toss to combine. Pour everything over the lettuce in the clay pot, cover, and bring to a boil over high heat. Add the scallions, drizzle with 2 tbsp of oil, and serve.
