Old Dragon Enters the Sea
Eel meat and sea cucumber are braised together, with the eel placed in the center and the sea cucumber arranged around the edge for an attractive presentation, served with a rich, flavorful sauce.
Ingredients
live eel (about 1000 g)
4
Shaoxing wine
50 g
white pepper powder
1.5 g
solo garlic cloves
10
scallion
8 g
refined salt
75 g
fresh ginger
8 g
MSG
2 g
water starch slurry
15 g
chicken broth
1250 g
rendered pork fat
150 g
hydrated sea cucumber (about 700 g)
10
peanut oil (actual consumption 100 g)
1000 g
Instructions
1
Step 1
Put 70 g of refined salt into a pot of clear water and bring to a boil. Add the live eels, cover the pot, and when the fish mouths open and the bodies curve, transfer them to clear water. Separate the back meat and belly meat from the bones, remove the innards, wash the fish meat clean, blanch briefly in boiling water, and let dry. Peel off the outer skin from the heads, place them in an oil pot to warm through, scoop out and set aside.
2
Step 2
Heat a wok over high heat, pour in peanut oil, and when it reaches about 70% hot, add the eel meat and break it apart with an iron fork until the meat floats to the surface of the oil. Remove the wok from the heat and use a slotted spoon to scoop out the eel meat. Return the wok to high heat, add the eel meat back to fry again, and when you hear the popping sounds in the oil, immediately scoop into hot water to soak. Once softened, cut into 6 cm long segments.
3
Step 3
Place a pot over the heat, add 750 g chicken broth, 5 g scallion segments, and 5 g ginger slices. Bring to a boil, then add the sea cucumbers. When it returns to a boil, scoop out the sea cucumbers and discard the ginger and scallion.
4
Step 4
Place a wok over high heat, add 75 g rendered pork fat, and fry 3 g scallion segments and 3 g ginger slices until fragrant. Add the eel meat, pour in the Shaoxing wine, 500 g chicken broth, and 5 g refined salt, and bring to a boil. Skim the red oil from the surface, then add the sea cucumbers, garlic cloves, and the remaining 75 g rendered pork fat.
5
Step 5
When the sauce thickens, thicken with the water starch slurry, add the MSG, and plate up. Arrange the sea cucumbers and garlic cloves alternately around the perimeter with the eel meat in the center. Sprinkle with white pepper powder and serve.
