Stir-Fried Eel Slices

Name: Stir-Fried Eel Slices
Ingredients: 600g Eel (deboned, skinned, tail removed, cut into lotus leaf–shaped slices; pat dry with a clean cloth, do not rinse with water); 2 Egg whites; 6 cloves Garlic (crushed); 5g White pepper powder; 5g Shaoxing wine; A pinch Sugar; A pinch Salt; 50g Water chestnut starch (for thickening); A pinch Sesame oil; A pinch Chicken stock; 700g (only a small amount actually used) Lard (for heating the wok)

Fujian-style stir-fried eel slices: eel fillets are prepped, then stir-fried until crisp and tossed in a garlic-flavored cornstarch sauce.

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Ingredients

Eel (deboned, skinned, tail removed, cut into lotus leaf–shaped slices; pat dry with a clean cloth, do not rinse with water) 600g

Egg whites 2

Garlic (crushed) 6 cloves

White pepper powder 5g

Shaoxing wine 5g

Sugar A pinch

Salt A pinch

Water chestnut starch (for thickening) 50g

Sesame oil A pinch

Chicken stock A pinch

Lard (for heating the wok) 700g (only a small amount actually used)

Instructions

Prepare the eel

Lay the eel flat on a cutting board. Use a bamboo skewer to split it open along the belly into two pieces. Remove the backbone, skin, and tail. Pat dry with a clean cloth — do not rinse with water, as this would diminish its natural flavor. Then cut the flesh into lotus leaf–shaped slices.

Crisp-fry the eel slices

Heat the lard in a wok over high heat. Add the eel slices and fry until crisp, then remove and drain off the oil.

Stir-fry and season

Add a little more lard to the wok and heat. Crush the garlic and stir-fry until fragrant. Add the chicken stock, water chestnut starch, and salt to form a thickened sauce. Return the eel slices to the wok and toss briefly. Drizzle with sesame oil, sprinkle with white pepper, and serve.