Stir-fried Eel Paste with Onion

Name: Stir-fried Eel Paste with Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g Cooked eel strips (washed, drained, cut into ~4 cm segments); 1 Onion (peeled, washed, cut into thin strips); 4 g Garlic paste; a pinch Minced scallion; 2 g Minced ginger; 15 g Shaoxing wine; 30 g Soy sauce; 4 g Sugar; 1 g Flavor enhancer (MSG); a pinch White pepper; 10 g Sesame oil; 30 g Cornstarch slurry; 70 g Cooked neutral oil

The sauce clings tightly to the shredded eel, yielding a tender, melt-in-the-mouth texture with rich, aromatic seasoning.

30 min

Easy

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Ingredients

Cooked eel strips (washed, drained, cut into ~4 cm segments) 500 g

Onion (peeled, washed, cut into thin strips) 1

Garlic paste 4 g

Minced scallion a pinch

Minced ginger 2 g

Shaoxing wine 15 g

Soy sauce 30 g

Sugar 4 g

Flavor enhancer (MSG) 1 g

White pepper a pinch

Sesame oil 10 g

Cornstarch slurry 30 g

Cooked neutral oil 70 g

Instructions

Step 1

Wash and drain the cooked eel strips, cut into segments about 4 cm long, and set aside.

Step 2

Peel the onion, wash it, and cut into thin strips; set aside.

Step 3

Place a wok over high heat until hot, add 25 g of oil and heat, stir-fry the onion strips until fragrant, then add another 25 g of oil and toss in the eel strips; stir-fry until the surface moisture has evaporated. Add the Shaoxing wine, soy sauce, sugar, minced ginger, and about 75 g of hot water; simmer until the flavors are absorbed. Stir in the flavor enhancer, add the cornstarch slurry and mix until smooth, then transfer to a serving bowl. Press a hollow in the center, place the garlic paste and minced scallion in the well, drizzle with sesame oil, sprinkle with white pepper, then heat a small amount of cooked oil and pour it sizzling into the well of the eel paste bowl.