Silver Thread Eel

Name: Silver Thread Eel
Ingredients: 750 g Fresh live eel (slaughtered fresh, deboned, skin scraped off); 25 g Egg white (for coating); 40 g Winter bamboo shoots (cut into fine shreds); 2.5 g Salt (fine salt); 20 g Shaoxing wine; 15 g Starch (water starch slurry); 10 g Scallion whites (cut into fine shreds); 20 g Garlic cloves (cut into fine shreds); 5 g Sugar; 50 g Chicken broth; 0.5 g White pepper powder (sprinkled on finished dish); to taste Rendered pork fat (for oil-blanching, about 40% hot, 88°C)

Deboned eel is cut into fine shreds, coated with egg white, and stir-fried with bamboo shoot, scallion, and garlic shreds. The finished dish is white as silver, with fish shreds that are fresh, tender, and silky-smooth.

Varies

Easy

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Ingredients

Fresh live eel (slaughtered fresh, deboned, skin scraped off) 750 g

Egg white (for coating) 25 g

Winter bamboo shoots (cut into fine shreds) 40 g

Salt (fine salt) 2.5 g

Shaoxing wine 20 g

Starch (water starch slurry) 15 g

Scallion whites (cut into fine shreds) 10 g

Garlic cloves (cut into fine shreds) 20 g

Sugar 5 g

Chicken broth 50 g

White pepper powder (sprinkled on finished dish) 0.5 g

Rendered pork fat (for oil-blanching, about 40% hot, 88°C) to taste

Instructions

Preparing the eel

Slaughter the live eel, remove the bones, scrape off the skin, wash clean, and soak in fresh water until the flesh turns white. Remove and cut into fine shreds, then rinse once more in fresh water, drain, and pat dry. Place in a bowl and add egg white, fine salt, Shaoxing wine, and water starch to coat.

Preparing the aromatics

Cut the winter bamboo shoots, scallion whites, and garlic cloves into fine shreds respectively.

Oil-blanching

Place a wok over high heat until hot, add the rendered pork fat and heat to about 40% hot (approximately 88°C). Add the eel shreds to blanch in the oil, and once they turn white, pour out and drain.

Stir-frying

Leave a small amount of oil in the original wok, add the scallion and garlic shreds and briefly fry, then add the bamboo shoot shreds and stir-fry. Add the eel shreds, followed by chicken broth, Shaoxing wine, fine salt, and sugar, and bring to a boil. Thicken with water starch and gently toss the wok.