Dry-Fried Eel

Name: Dry-Fried Eel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 g Fresh live eel (gutted, deboned, head and tail removed, cut into ~8 cm long, chopstick-thick strips); 100 g Yellow celery (cut into ~4 cm sections); 20 g Pixian doubanjiang (finely chopped); 50 g Vegetable oil; 15 g Cooking wine; 10 g Ginger (julienned); 10 g Garlic (julienned); 3 g Salt; 10 g Soy sauce; 5 g Vinegar (a pinch); 10 g Sesame oil (a pinch); 5 g Sichuan pepper powder

Bright red and glossy, with a rich, fresh, savory aroma. The eel has a crispy yet tender texture that easily falls apart, and is packed with classic Sichuan flavor.

25 min

Easy

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Ingredients

Fresh live eel (gutted, deboned, head and tail removed, cut into ~8 cm long, chopstick-thick strips) 500 g

Yellow celery (cut into ~4 cm sections) 100 g

Pixian doubanjiang (finely chopped) 20 g

Vegetable oil 50 g

Cooking wine 15 g

Ginger (julienned) 10 g

Garlic (julienned) 10 g

Salt 3 g

Soy sauce 10 g

Vinegar (a pinch) 5 g

Sesame oil (a pinch) 10 g

Sichuan pepper powder 5 g

Instructions

Preparing the Ingredients

Select fresh live eels with yellow belly and thick flesh. Gut and debone them, remove the head and tail, and cut into strips about 8 cm long and as thick as a chopstick. Cut the yellow celery into sections about 4 cm long. Finely chop the Pixian doubanjiang. Julienne the ginger and garlic.

Stir-Frying the Eel

Place a wok over the heat, heat the vegetable oil to 200°C, add the eel strips and stir-fry until the moisture has basically evaporated, then splash in the cooking wine.

Roasting Stir-Fry

Move the wok to the side of the fire and roast for about 3-4 minutes, then move it back over the main flame and lift the wok to stir-fry.

Seasoning Stir-Fry

Add the doubanjiang and stir-fry until the oil turns red. Add the ginger and garlic strips and stir evenly. Add the salt, soy sauce, and yellow celery and stir briefly. Drizzle a pinch of vinegar and sesame oil and mix well.