Red-Braised Horse Saddle Bridge

Name: Red-Braised Horse Saddle Bridge
Cuisine: Chinese
Ingredients: 500g Large yellow eel (after slaughter, cut off head and tail, wash away blood, cut into 5 cm long sections); 250g Pork belly (cut into 1 cm thick slices equal in length to the eel, blanched in boiling water); 50g Rendered lard (for frying garlic and stir-frying); 15g Sesame oil (added before serving); 50g Soy sauce (for coloring); 25g Cooking wine (added to enhance aroma); 5g Sugar (for seasoning); 4g Salt (for seasoning); 3g MSG (for seasoning, add before serving); 25g Garlic cloves (deep-fried until golden brown in hot oil); 12g Scallion (cut into sections and stir-fried until fragrant); 12g Ginger (sliced and stir-fried until fragrant)

A traditional Jiangsu dish made with yellow eel and pork belly, red-braised until tender and richly flavored, with a golden color and aromatic sauce.

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Ingredients

Large yellow eel (after slaughter, cut off head and tail, wash away blood, cut into 5 cm long sections) 500g

Pork belly (cut into 1 cm thick slices equal in length to the eel, blanched in boiling water) 250g

Rendered lard (for frying garlic and stir-frying) 50g

Sesame oil (added before serving) 15g

Soy sauce (for coloring) 50g

Cooking wine (added to enhance aroma) 25g

Sugar (for seasoning) 5g

Salt (for seasoning) 4g

MSG (for seasoning, add before serving) 3g

Garlic cloves (deep-fried until golden brown in hot oil) 25g

Scallion (cut into sections and stir-fried until fragrant) 12g

Ginger (sliced and stir-fried until fragrant) 12g

Instructions

Ingredient preparation

After slaughtering the yellow eel, cut off its head and tail, wash away the blood, and cut it into 5 cm long sections. Cut the pork belly into 1 cm thick slices equal in length to the eel. Blanch each separately in boiling water, then remove and drain thoroughly.

Frying garlic

Heat the wok, deep-fry the garlic cloves in hot oil until golden brown, then remove and drain. Leave some base oil in the wok.

Stir-frying main ingredients

Immediately add scallion and ginger and stir-fry until fragrant. Add the pork belly and stir-fry briefly. Pour in the cooking wine, then add soy sauce. Once the meat is colored, add sugar and an appropriate amount of water.

Braising

Braise the meat over low heat until about 30-40% cooked, then add the eel sections and garlic cloves and continue braising over low heat for 50-60 minutes.