Stir-fried Eel Paste
Shred the cleaned eel and stir-fry until fragrant. Thicken with cornstarch slurry, then plate and shape a small well in the center. Pour hot oil over the well and sprinkle with shredded ham, shredded ginger, and other garnishes.
Ingredients
cleaned eel (washed and cut into thin strips)
500 g
cooked ham strips
15 g
minced scallion
to taste
ginger (cut into strips and minced)
to taste
soy sauce
to taste
refined salt
to taste
white sugar
to taste
cooking wine
to taste
white pepper powder
to taste
meat broth
to taste
water starch slurry
to taste
cooked lard
to taste
sesame oil
to taste
Instructions
1
Step 1
Wash the eel and cut it into thin strips. Cut the ginger into strips and mince a portion of it. Cut the ham into thin strips.
2
Step 2
Place a wok over high heat, add the cooked lard, and heat to about 50% hot. Add the eel strips and stir-fry, then add the soy sauce, cooking wine, salt, white sugar, minced ginger, and meat broth. Once the eel strips are evenly colored, thicken with diluted water starch slurry, drizzle with cooked lard, stir the eel strips with a ladle, and transfer everything to a serving plate. Use the ladle to press a small well in the center of the eel paste, sprinkle the white pepper powder around it, and arrange the ginger strips, ham strips, and minced scallion separately along the edge of the plate.
3
Step 3
Take a separate wok, add the sesame oil, and heat over high heat until wisps of blue smoke appear. Pour the hot oil directly into the well of the eel paste—it will sizzle loudly. Bring to the table immediately.
