Dragon-Tiger Confrontation
A classic Hubei dish in which eel symbolizes the dragon and pork the tiger. The eel is stuffed, double-fried, and finished with a sauce, yielding crispy, tender bites with both the savor of pork and the freshness of fish.
Ingredients
Eel (slaughtered, cleaned, with herringbone cuts)
As needed
Pork (minced)
As needed
Refined salt
3g
Starch
100g
Minced ginger
15g
Sugar
50g
Minced garlic
15g
Chopped green onion
15g
Soy sauce
As needed
Vinegar
As needed
Pork broth
As needed
Vegetable oil
As needed
Instructions
1
Step 1
Clean the eel and make herringbone cuts on the flesh. Mince the pork into a bowl, add refined salt, starch, and minced ginger, and mix well to make a filling.
2
Step 2
Take the eel with the patterned cuts, coat with starch and stuff with the pork filling, then cut each fish into two sections.
3
Step 3
In the pork broth, add soy sauce, vinegar, minced garlic, chopped green onion, and sugar to make a sauce.
4
Step 4
Place a wok over high heat, add vegetable oil, and heat until 60% hot. Fry the eel for 2 minutes, then remove and cut into 2.5 cm long strips.
5
Step 5
Return the wok to heat, and when the oil reaches 70% hot, fry the cut eel strips again until golden brown. Remove the wok from heat and continue frying for one minute before removing.
6
Step 6
Leave 50g of oil in the wok and heat, pour in the sauce and bring to a boil, then add the fish strips, toss briefly, and serve on a plate.
