Old Dragon Enters the Sea
Eel meat and sea cucumber are braised together, with the eel placed in the center and sea cucumber arranged around the edge for an elegant presentation, served with a rich, savory broth.
Story
This classic traditional Chinese delicacy showcases refined culinary craftsmanship, with tender, aromatic braised eel meat set at the center of the serving dish, surrounded by glossy, umami-rich sea cucumber to create a striking visual appeal, all tied together by a thick, flavorful broth that delivers a deeply satisfying taste experience.
Ingredients
live eel (approx. 1000 g)
4 pieces
Shaoxing wine
50 g
white pepper powder
1.5 g
single-clove garlic
10 pieces
scallion
8 g
refined salt
75 g
fresh ginger
8 g
MSG
2 g
water starch
15 g
chicken clear soup
1250 g
cooked lard
150 g
water-soaked spiny sea cucumber (approx. 700 g)
10 pieces
peanut oil (actual consumption 100 g)
1000 g
Instructions
1
Step 1
Place 70g refined salt into a pot of water, bring to a rolling boil, then add the eel. Cover the pot lid; when the eel's mouth opens and its body curls, remove it into clean water. Separate the back meat, belly meat and bones, discard the internal organs, wash the eel meat clean, scald with boiling water, then set aside to air-dry. Peel the skin off the eel head, place it into hot oil to heat through, then remove and set aside.
2
Step 2
Heat the pot over high heat, pour in peanut oil, and heat until the oil reaches 70% heat. Add the eel meat, use an iron fork to separate the pieces, until the eel meat floats to the surface of the oil. Move the oil pot off the heat, use a skimmer to take out the eel meat, then move the pot back to high heat, add the eel meat for a second fry. As soon as you hear the "pop pop" sound from the oil pot, remove the meat and soak it in hot water; wait until it softens, then cut it into 6cm long sections.
3
Step 3
Place the pot over heat, add 750g chicken broth, 5g scallion segments and 5g ginger slices, bring to a boil, then add the sea cucumber. Bring to a boil again, remove the sea cucumber, and discard the ginger and scallion.
4
Step 4
Place the pot over high heat, pour in 75g cooked lard, add 3g scallion segments and 3g ginger slices, and fry until fragrant. Add the eel meat, then add Shaoxing wine, 500g chicken broth, and 5g refined salt, bring to a boil. Skim off the red oil from the surface of the soup, then add the sea cucumber, garlic cloves, and another 75g cooked lard.
5
Step 5
When the soup becomes thick and rich, thicken it with water starch, add MSG, then transfer to a serving plate. Arrange the sea cucumber and garlic cloves alternately around the edge of the plate, put the eel meat in the center, sprinkle with white ground pepper, and serve.
