Eel Balls with Beijing Style Sauce Recipe
Chinese Recipes

Ingredients:

1
1
2
1 tsp
1 tsp

Marinade:
1/4 tsp
1/4 tsp
1/4 tsp


1 tbsp

Sauce:
1 tbsp
2 tbsp

Thickening:
1 tbsp
1/2 tsp
1 tsp
1 tsp
3 1/2 tbsp

 

river eel (about 640 g)
green pepper
red chilies
crushed garlic
crushed ginger

salt
granulated sugar
soy sauce
dash of sesame oil
pinch of pepper
caltrop starch


sweet bean paste
broad bean paste

soy sauce
granulated sugar
chicken powder
caltrop starch
water

Method :

1. Put eel into boiling water to remove sticky substance on surface. Wash and wipe dry. Cut along the middle. Then cut into thick pieces.

2. Add marinade into the eel pieces. Stir well and marinate for 20 minutes. Deep fry in warm oil.

3. Heat wok with 2 tbsp oil. Sauté crushed ginger and crushed garlic over low heat. Stir in sauce. Then add green pepper, red chilies and eel pieces into wok. Stir fry over high heat until the ingredients are cooked. Add thickening and oil. Dish up and serve.