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Ingredients:
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1 1/3 lb
3 cloves
1
3 oz
1/4
3
1/2
5 oz
1 tbsp
3 cup
Seasoning (combined):
1 tsp
1/2 tsp
1 tsp
1/8 tsp
1/2 tsp
1 tsp
1/2 tbsp
1 tbsp
1 tbsp |
fresh water eel
garlic, shredded
small piece ginger
celery, shredded
carrot, shredded
red pepper, shredded
green pepper, shredded
pickled mustard, shredded
sherry (wine)
oil
salt
MSG
sesame oil
black pepper
sugar
cornstarch
soy sauce
sweet soy bean paste
water
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Directions:
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Clean eel in 1
tsp salted water, cut into long pieces about 4
2/3 inches.
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Slice ginger crisscross in
diamond shape.
Methods:
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Heat 3 cup oil
450 oF, soak eel, celery, carrot 30
seconds, remove.
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Heat 2 tbsp oil
450 oF,
stir-fry garlic, ginger, red pepper, green
pepper and pickled mustard shreds, then put eel,
celery, and carrot in, add 1 tbsp wine and
combined seasonings juice, stir-fry quickly
again, remove quickly and set in the serving
plate.
Note: "Soaking in oil" mean
to heat the oil near boiling 450 oF, then
soak material till half cooked, remove quickly. It
is used to make meat tender. |
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