Clear-Stewed Freshwater Eel

Name: Clear-Stewed Freshwater Eel
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 500 g Freshwater eel (gutted, scalded in warm water to remove slime, cut into segments without cutting all the way through); 25 g Pork fat; 150 g Pork ribs (chopped into chunks, blanched in boiling water and rinsed); 75 g Pickled mustard green hearts (cut into strips); 25 g Pickled mustard green leaves (washed); 5 g Scallion (use the bulb/white part); 5 g Ginger (sliced); 1 g Fine salt; 2.5 g MSG (monosodium glutamate); 5 g Baijiu (Chinese white liquor); 10 g Shaoxing wine; 1000 g Superior stock; to taste Shiitake mushrooms (mentioned in steps but not listed in the original ingredients); to taste White pepper powder (mentioned in steps but not listed in the original ingredients); 2 Red soy sauce (served on the side)

After removing its slime, the whole white eel is arranged on a plate and steamed with salted mustard greens, pork ribs, and shiitake mushrooms, yielding a clear, flavorful broth with tender, silky flesh.

1h 0m

Easy

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Ingredients

Freshwater eel (gutted, scalded in warm water to remove slime, cut into segments without cutting all the way through) 500 g

Pork fat 25 g

Pork ribs (chopped into chunks, blanched in boiling water and rinsed) 150 g

Pickled mustard green hearts (cut into strips) 75 g

Pickled mustard green leaves (washed) 25 g

Scallion (use the bulb/white part) 5 g

Ginger (sliced) 5 g

Fine salt 1 g

MSG (monosodium glutamate) 2.5 g

Baijiu (Chinese white liquor) 5 g

Shaoxing wine 10 g

Superior stock 1000 g

Shiitake mushrooms (mentioned in steps but not listed in the original ingredients) to taste

White pepper powder (mentioned in steps but not listed in the original ingredients) to taste

Red soy sauce (served on the side) 2

Instructions

Preparing the eel

Make a cut at the eel's belly and another at the base of the fin, then pull out and remove the innards. Soak the eel in 60°C warm water for 5 minutes, then rinse off the slime with clean water. Cut the eel into segments of about 3 cm each, without cutting all the way through.

Assembling and steaming

Cut the pickled mustard green hearts into strips. Chop the pork ribs into chunks, blanch in boiling water, and rinse well. Place the ribs into a steaming bowl. Coil the whole eel into a circle and lay it on top of the mustard greens and ribs. Add the shiitake mushrooms, cover with the washed mustard green leaves, then add the pork fat, scallion bulbs, ginger slices, Shaoxing wine, fine salt, and superior stock. Steam over high heat for 40 minutes, then remove from the steamer.

Finishing and serving

Remove and discard the pork fat, scallion bulbs, ginger slices, and mustard green leaves. Skim off any foam from the surface, then season with MSG and white pepper powder to finish. Serve with 2 small dishes of red soy sauce on the side.