Red-Braised Spotted Eel
The flower-spotted eel is marinated, deep-fried, and then braised with pork belly and other ingredients.
Ingredients
Spotted eel (slaughtered, cleaned and cut into sections)
700g
Pork belly, skin removed
100g
Rehydrated shiitake mushrooms (cleaned, stems removed, cut into cubes)
15g
Red chili peppers (cleaned and diced)
3
Fried garlic cloves (peeled, both ends trimmed, fried until golden)
2 heads
Ginger (peeled, cleaned and sliced)
10 slices
Fine salt
3 tsp
MSG
1 tsp
Ground white pepper
0.5 tsp
Sesame oil
2 tsp
Dark soy sauce (for marinating)
0.5 tbsp
Shaoxing wine
0.5 tbsp
Dry starch (for coating the eel)
0.5 tbsp
Wet starch
0.5 tbsp
Lard
1000g
Secondary broth
1 cup
Instructions
1
Step 1
Slaughter the eel, clean and cut into sections. Marinate with dark soy sauce, then coat with dry starch. Clean the shiitake mushrooms, remove the stems and cut into cubes; wash and dice the chili peppers; peel the garlic cloves, cut off the ends and fry in oil until golden; peel and wash the ginger, then slice it.
2
Step 2
Heat lard in a wok to about 50% hot, add the eel and fry for about 2 minutes until golden brown. Pour into a strainer to drain off the oil. Return the wok to the stove, add the ginger slices and pork belly.
