Dry-Fried Shredded Eel

Name: Dry-Fried Shredded Eel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Eel fillets (head and tail tips removed, cut lengthwise into 8 cm long, 0.5 cm thick shreds); 3 g Sichuan peppercorn powder; 125 g Yellow celery (cut into 4 cm long segments); 10 g Dark soy sauce; 10 g Shredded garlic; 2 g Vinegar; 10 g Shredded scallion; 30 g Pixian doubanjiang (finely chopped); 15 g Shredded ginger; 2 g Sichuan salt; 15 g Shaoxing wine; 3 g Sesame oil; 1 g MSG; 125 g Cooked vegetable oil

A signature Sichuan dish featuring shredded eel that is repeatedly stir-fried until crisp yet tender, with bold numbing, salty, savory, and aromatic flavors.

30 min

Easy

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Ingredients

Eel fillets (head and tail tips removed, cut lengthwise into 8 cm long, 0.5 cm thick shreds) 500 g

Sichuan peppercorn powder 3 g

Yellow celery (cut into 4 cm long segments) 125 g

Dark soy sauce 10 g

Shredded garlic 10 g

Vinegar 2 g

Shredded scallion 10 g

Pixian doubanjiang (finely chopped) 30 g

Shredded ginger 15 g

Sichuan salt 2 g

Shaoxing wine 15 g

Sesame oil 3 g

MSG 1 g

Cooked vegetable oil 125 g

Instructions

Ingredient Preparation

Remove the head and tail tips from the thick, tender eel fillets, then cut lengthwise into shreds 8 cm long and 0.5 cm thick. Cut the yellow celery into 4 cm long segments.

Stir-Frying

Place a wok over high heat, add the cooked vegetable oil and heat until 80% hot. Add the eel shreds and stir-fry repeatedly until the moisture is nearly evaporated. Add the Shaoxing wine, finely chopped doubanjiang, ginger, garlic, and scallion. Continue stir-frying until the oil turns red. Add the Sichuan salt, dark soy sauce, and yellow celery, and stir to combine. Drizzle in the vinegar and sesame oil, add the MSG, toss a few times, transfer to a plate, and sprinkle with the Sichuan peppercorn powder. Serve immediately.