Stir-fried Eel Slices

Name: Stir-fried Eel Slices
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 700 g large eel (killed, split open, deboned, wiped clean with a cloth, not washed with water, cut into butterfly-shaped slices); 20 g soy sauce; 20 g Shaoxing wine; 7.5 g water chestnut starch; 7.5 g sugar; a pinch white pepper powder; a pinch minced garlic; to taste lard (for stir-frying)

A Huaiyang dish of deboned eel cut into butterfly slices and quickly stir-fried over high heat.

15 min

Easy

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Ingredients

large eel (killed, split open, deboned, wiped clean with a cloth, not washed with water, cut into butterfly-shaped slices) 700 g

soy sauce 20 g

Shaoxing wine 20 g

water chestnut starch 7.5 g

sugar 7.5 g

white pepper powder a pinch

minced garlic a pinch

lard (for stir-frying) to taste

Instructions

Prepare the eel

Kill the eel, split it open, remove the bones, wipe it clean with a dry cloth (do not wash with water), then cut it into butterfly-shaped slices.

Stir-fry

Add the eel slices to a wok with lard and stir-fry over high heat for 1-2 minutes. Drain off the excess oil, then add the wine, soy sauce, sugar, water chestnut starch, and minced garlic. Toss twice, then transfer to a plate and sprinkle with white pepper powder.