Nguyên Liệu

1 lb. (500g) live eel
1 1/2 teaspoon sugar
6 teaspoon fermented soybeans
1/2 teaspoon fresh ginger, sliced
3 1/2 oz (100g) celery or garlic shoots into 1 inch (3cm)
1/2 teaspoon garlic, sliced
3 1/2 oz (100ml) vegetable oil
1 scallions, chopped into 1 inch (3cm ) sections
5 teaspoon rice wine
1 teaspoon vinegar
5 teaspoon soy sauce
1/4 teaspoon ground Sichuan peppercorns

Cách Làm

Cut off the head the tail off the eel. Slit open the belly and remove the entrails. Cut off the meat along the backbone and discard the bonẹ Cut the meat into 2 inch (5cm ) slices.

Heat the oil in a wok to 400oF (205oC) , or until a piece of scallion green or ginger browns quickly when tossed into the oil and a haze appears above the surfacẹ Ađ the eel and stir-fry until barely cooked. Stir in the soybean, celery or garlic shoots, rice wine, soy sauce, sugar, ginger, garlic ,and the sauce is almost completely reduced. Sprinkle with vinegar. Remove, sprinkle with the ground peppercorns, and servẹ