Zilong Removes His Robe
Zi Long Tuo Pao is a famous spicy dish made by stir-frying peeled, shredded eel with bamboo shoot slices, shiitake mushrooms, and other ingredients.
Ingredients
Eel meat
300 g
Soaked bamboo shoots
50 g
Soaked shiitake mushrooms
25 g
Fresh green bell pepper
50 g
Fresh cilantro
25 g
Egg white
1
Wet starch
25 g
Lily powder
25 g
Clear meat broth
25 g
Fresh perilla leaves
10 g
Cooking rice wine
25 g
Yellow rice vinegar
3 g
Ground pepper
1 g
MSG (monosodium glutamate)
1 g
Salt
2 g
Sesame oil
10 g
Rendered lard (actual consumption 100 g)
500 g
Instructions
1
Step 1
Place the eel meat on a cutting board, make a shallow cut to split the skin, then hold the meat firmly with the knife and quickly pull to peel off the skin. Blanch the eel meat in boiling water, remove the bones, then cut into 5 cm long, 0.3 cm thick strips. Wash the green bell pepper, then cut the bell pepper, soaked bamboo shoots, and soaked shiitake mushrooms all into 4 cm long thin strips. Chop the fresh perilla leaves.
2
Step 2
Crack the egg white into a bowl, beat until foamy, then add lily powder and salt, mix well, then add the eel strips and toss to coat evenly.
3
Step 3
Place a wok over medium heat, add rendered lard, heat to five-tenths hot, add the eel strips, use chopsticks to separate the strips, fry for about half a minute, then pour into a colander to drain excess oil.
4
Step 4
Leave 50 g of oil in the wok, heat to eight-tenths hot, add soaked bamboo shoots, green bell pepper strips, soaked shiitake mushrooms, and 0.5 g of salt, stir-fry for a short while, then add the eel strips, pour in the cooking rice wine and stir-fry. Next, mix the yellow rice vinegar, perilla leaves, wet starch, MSG, and clear meat broth into a sauce, pour into the wok, toss twice, then transfer to a plate, sprinkle with ground pepper, drizzle with sesame oil, and arrange the cilantro on the side of the plate to serve.
