Pepper Salt Eel Rolls

Name: Pepper Salt Eel Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1250 g Live thick eel (cleaned, head and tail removed, backbone removed); 35 g Shaoxing wine; 5 g Salt (fine salt); 25 g Scallion (extract scallion-ginger juice, chop the rest finely); 15 g Ginger (for scallion-ginger juice); 5 g White pepper powder; 30 g Sesame oil (part for frying scallions, part for finishing); 7.5 g Pepper salt (sprinkled on finished dish); 1000 g Soybean oil (actual consumption 125 g, for frying); Cornstarch (for coating fish), to taste

Deboned eel is scored in a crosshatch pattern, marinated, then deep-fried until curled and crispy, and finished with salt and pepper seasoning for a bold, aromatic flavor.

45 min

Easy

0 favorites

Ingredients

Live thick eel (cleaned, head and tail removed, backbone removed) 1250 g

Shaoxing wine 35 g

Salt (fine salt) 5 g

Scallion (extract scallion-ginger juice, chop the rest finely) 25 g

Ginger (for scallion-ginger juice) 15 g

White pepper powder 5 g

Sesame oil (part for frying scallions, part for finishing) 30 g

Pepper salt (sprinkled on finished dish) 7.5 g

Soybean oil (actual consumption 125 g, for frying) 1000 g

Cornstarch (for coating fish) to taste

Instructions

Prepare the eel

Clean the eel, remove the head and tail, remove the backbone, and wash thoroughly. Place the eel skin-side down on the cutting board, score a cross-hatch pattern inside the belly cutting deep to the skin, then cut into diamond-shaped pieces.

Marinate

Place in a bowl, add Shaoxing wine, fine salt, scallion-ginger juice, and white pepper powder, mix well and marinate for 20 minutes, then coat the fish pieces with cornstarch.

First fry

Place a wok over high heat, pour in the oil, and heat to about 70% hot (approximately 175°C). Add the eel and fry thoroughly until the pieces curl up, then remove.

Second fry

When the oil temperature rises to about 80% hot (approximately 200°C), return the eel rolls and double-fry until the outside is crisp and fragrant, then drain off the oil.

Stir-fry and plate

Return the wok to the heat, add the sesame oil and heat through, add the chopped scallions and fry until fragrant, add the eel rolls, sprinkle with pepper salt, toss to combine, and plate immediately.