Dragon Resting on Snow (Jiao Long Wo Xue)
A "snow" base of whipped egg whites and dry starch is topped with deep-fried eel segments.
Ingredients
Live eel (cut into bone-in segments)
to taste
Egg white (beaten to snow-like texture)
to taste
Dry starch
to taste
Garlic slices
a pinch
Diced scallion
a pinch
Doubanjiang (broad bean paste)
a pinch
Shaoxing wine
a pinch
Salt
a pinch
Soy sauce
a pinch
Broth
a pinch
Sugar
a pinch
Instructions
1
Step 1
Slaughter the live eel, cut into bone-in segments, blanch briefly in a pot of boiling water, then quickly pass through hot oil and remove.
2
Step 2
Beat the egg whites to a snow-like texture, fold in the dry starch, drop into a pot of boiling water to blanch briefly, and use as the base layer on a serving plate.
3
Step 3
Leave a thin layer of oil in the wok. Fry a little sugar until it turns into a caramel color, then add the garlic slices, diced scallion, doubanjiang, Shaoxing wine, salt, soy sauce, broth, and eel. Cook over medium heat for five minutes, and plate when the sauce has thickened.
