Stir-Fried Eel Paste

Name: Stir-Fried Eel Paste
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Live eel (blanched in hot water, remove intestines and bones, cut into 6-8 cm long segments); 5 g Chopped scallion (half for sauce); 5 g Minced ginger (half for sauce); 5 g Minced garlic (half for sauce); 20 g Soy sauce; 10 g Cooking wine; 30 g Wet starch (for sauce); 10 g Sugar; MSG, to taste; Salt, to taste; 100 g Stock; 20 g Cilantro segments; 10 g Julienned ginger; 5 g White pepper; 10 g Sesame oil; 100 g Cooking oil (for stir-frying)

A traditional Shanghai dish made primarily with eel—blanched, cut into segments, and stir-fried. The eel pieces are tender, and the sauce is rich and flavorful.

30 min

Easy

0 favorites

Ingredients

Live eel (blanched in hot water, remove intestines and bones, cut into 6-8 cm long segments) 500 g

Chopped scallion (half for sauce) 5 g

Minced ginger (half for sauce) 5 g

Minced garlic (half for sauce) 5 g

Soy sauce 20 g

Cooking wine 10 g

Wet starch (for sauce) 30 g

Sugar 10 g

MSG to taste

Salt to taste

Stock 100 g

Cilantro segments 20 g

Julienned ginger 10 g

White pepper 5 g

Sesame oil 10 g

Cooking oil (for stir-frying) 100 g

Instructions

Prepare the eel

Blanch the eel in hot water, rinse with cold water, remove the intestines and bones, then cut into 6-8 cm long segments.

Mix the sauce

In a bowl, combine half of the chopped scallion, minced ginger, and minced garlic with soy sauce, cooking wine, sugar, MSG, salt, stock, and wet starch to make a sauce.

Stir-fry

Heat a wok over high heat, add oil and heat to 90% hot, add the eel segments and white pepper, stir-fry until cooked through, then pour in the prepared sauce, stir to coat evenly, and transfer to a serving plate.