Liangxi Crispy Eel
A traditional famous dish from Jiangsu province. Deboned eel is deep-fried until crispy, then drizzled with a sweet-savory braising sauce. It makes an excellent accompaniment to alcoholic drinks.
Ingredients
Live large eel
750g
Salt
2g
Vinegar (black vinegar)
5g
Scallions
25g
Ginger
15g
Shaoxing wine
15g
Soy sauce
15g
Sugar
3g
Sesame oil
10g
Soybean oil (approximately 100g actually consumed)
750g
Instructions
1
Preparing the Eel
Place the live eel into boiling water, add salt, black vinegar, scallions and ginger, and cook until the eel's mouth opens, then remove and rinse with clean water. Then insert a bamboo sliver from under the jaw, slice along the spine to debone and remove the meat, wash and drain.
2
Deep-Frying the Eel
Heat soybean oil in a wok to about 70% hot, add the eel meat and fry for 3 minutes, then remove. Once the oil temperature rises to about 80% hot, fry again for 4 minutes until the eel is crispy.
3
Preparing the Sauce
In another wok, add a little oil and sauté minced scallions and ginger until fragrant, then add Shaoxing wine, soy sauce and sugar, and bring to a boil to make the sauce.
4
Coating and Plating
Toss the crispy fried eel in the sauce, drizzle with sesame oil, transfer to a plate, and garnish with shredded ginger before serving.
