Er Hui Tou (Twice-Turned Steamed Rice Eel)
Yellow eels are marinated and steamed, then deep-fried, cut into pieces, and steamed a second time before being finished with a poured sauce.
Ingredients
rice eel (cleaned)
500 g
quail eggs
10
lettuce leaves
10 slices
chopped scallions
2 g
fine salt
2 g
ginger slices
5 g
soy sauce
15 g
minced garlic
5 g
vinegar
10 g
stock
150 g
white pepper
1 g
MSG
2 g
Shaoxing wine
3 g
rendered pork lard (use 100 g)
1000 g
scallion segments
5 g
Instructions
1
Step 1
Clean the rice eel and marinate it with 2 g of fine salt, Shaoxing wine, 5 g of scallion segments, 5 g of ginger slices, and 25 g of wet cornstarch. Arrange it on a plate, place in a steamer and cook over high heat for 30 minutes, then remove from the steamer.
2
Step 2
Set a wok over high heat and add the rendered pork lard. When the oil reaches about 80% hot, add the steamed rice eel and stir with a ladle to deep-fry until golden and glossy, then remove and drain off the oil. Cut the eel into 5 cm long strips and pack them into a bowl (inverted for unmolding), then steam over high heat for another 30 minutes. Remove from the steamer and unmold onto a serving plate. Returning to the original wok, leave about 25 g of oil, then add minced ginger, minced garlic, fine salt, vinegar, soy sauce, white pepper, and MSG. Pour in the stock, bring to a boil, thicken with a little wet cornstarch, drizzle over the eel, scatter with the chopped scallions, and garnish the rim of the plate with the quail eggs and lettuce leaves to serve.
