Stir-fried Shredded Eel with Cilantro Stems

Name: Stir-fried Shredded Eel with Cilantro Stems
Cuisine: Chinese
Ingredients: 800g Live eel (cleaned, gutted, deboned, and cut into thin shreds); 50g Cilantro stems (washed and cut into 3 cm segments); 900g Rendered lard (approximately 80 g actually used); 10g Minced garlic; 10g Soy sauce; 15g Cooking wine; 4g Salt (2 g used to marinate the eel shreds); 2g Sugar; 1g White pepper (sprinkled at the end); 4g MSG; 20g Wet cornstarch (part for marinating, part for the sauce); 30g Sesame oil (drizzled at the end)

A Jiangsu-style stir-fry of shredded eel with cilantro stems, golden in color with a fragrant, crisp flavor.

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Stir-fried Shredded Eel with Cilantro Stems

Ingredients

Live eel (cleaned, gutted, deboned, and cut into thin shreds) 800g

Cilantro stems (washed and cut into 3 cm segments) 50g

Rendered lard (approximately 80 g actually used) 900g

Minced garlic 10g

Soy sauce 10g

Cooking wine 15g

Salt (2 g used to marinate the eel shreds) 4g

Sugar 2g

White pepper (sprinkled at the end) 1g

MSG 4g

Wet cornstarch (part for marinating, part for the sauce) 20g

Sesame oil (drizzled at the end) 30g

Instructions

Prepare the eel shreds

After killing the live eel, remove the innards and backbone, slice into thin shreds with the knife, add 2 g salt and the wet cornstarch, and mix well. Wash the cilantro stems and cut into 3 cm segments. In a bowl, combine the cooking wine, sugar, MSG, remaining salt, and cornstarch to make the sauce.

Slippery-fry the eel shreds

Heat the rendered lard in a wok to about 70% hot, add the eel shreds, quickly poach until just cooked, then pour out and drain off the oil.

Stir-fry and plate

In the same wok, briefly sauté the minced garlic, then pour in the sauce, add the eel shreds and cilantro stems, stir-fry a few times, drizzle with sesame oil, transfer to a serving plate, sprinkle with white pepper, and serve.