Tiger Tail Eel (Cold Eel Shreds)
Cooked eel is cut into segments, arranged on a plate, and drizzled with hot fragrant oil to season. A signature dish of Huaiyang cuisine.
Ingredients
Eel (cooked, shredded into 5 cm long segments)
500 g
Cilantro leaves
20 g
Soy sauce
15 g
Salt
3 g
MSG
2 g
Garlic (minced)
10 g
Sesame oil (heated and poured over the eel shreds)
10 g
Vinegar (mentioned in the steps, amount not specified in the ingredients list)
to taste
Instructions
1
Step 1
Cook the eel until done, shred it, and cut the shreds into 5 cm long segments.
2
Step 2
Blanch the eel segments briefly in boiling water, arrange them neatly on a plate, add soy sauce, vinegar, salt, and MSG, and scatter cilantro leaves and minced garlic on top.
3
Step 3
Place a wok over the heat, add the sesame oil, and once it is hot, pour it directly over the eel shreds. Transfer to a serving plate and serve immediately.
