Shredded Eel with Chinese Toon Buds

Name: Shredded Eel with Chinese Toon Buds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 400 g Eel (deboned, cut into thick strips); 100 g Chinese toon buds (tough stem ends removed, finely chopped); 15 g Ginger (cut into thin strips); 1 g White pepper powder; 1 g MSG; 10 g Water starch; 30 g Shaoxing wine; 1 g Salt; 25 g Soy sauce; 100 g Rapeseed oil; 50 g Rendered pork fat; 10 g Sesame oil; 200 g Stock

A tender, flavorful eel dish featuring the distinctive aroma of Chinese toon shoots.

30 min

Easy

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Ingredients

Eel (deboned, cut into thick strips) 400 g

Chinese toon buds (tough stem ends removed, finely chopped) 100 g

Ginger (cut into thin strips) 15 g

White pepper powder 1 g

MSG 1 g

Water starch 10 g

Shaoxing wine 30 g

Salt 1 g

Soy sauce 25 g

Rapeseed oil 100 g

Rendered pork fat 50 g

Sesame oil 10 g

Stock 200 g

Instructions

Preparing the ingredients

Debone the eel and cut it into thick shreds. Trim the tough stem ends from the Chinese toon buds and finely chop them. Cut the ginger into thin strips.

Stir-frying and braising

Place a wok over high heat, add the rapeseed oil, and heat to about 60% hot. Once the foam dissipates, add the eel shreds, ginger strips, and 15 g of Shaoxing wine, and stir-fry. As soon as the watery blood liquid has cooked off, pour in the stock, then add the rendered pork fat, white pepper powder, salt, soy sauce, and another 15 g of Shaoxing wine. Transfer to medium heat and simmer slowly.

Reducing and finishing

When the sauce has thickened and turned glossy with oil, return the wok to high heat; add the Chinese toon buds and stir-fry for about half a minute. Finally add the water starch, sesame oil, and MSG, give it a quick toss, and serve.