Ingredients:

600 g
1
2 tbsp
1 tsp
1/2 tsp
1/2 tbsp
2 tsp

Seasoning:
1/2 tsp
1 tsp
1/3 tsp


1/2
2 tsp

yellow eel
Chinese celery, sectioned
carrot shreds
grated garlic
grated black pepper
butter
wine

wine
ginger sauce
salt
a pinch of sesame oil
a pinch of pepper
egg white
caltrop strach (add before scalding)

Method:

1. Cut open yellow eel. Debone, gut and trim. Wash and put into boiling water to scald. Then rinse. Wipe dry. Cut into rectangles of 2 inches. Add in marinade ingredients. Marinate for 15 minutes. Scald in oil.

2. Heat 1 tbsp of oil. Add butter, crushed garlic and black pepper. Return yellow eel. Sizzle wine. Put in carrot shreds and Chinese celery sections. Stir well. Dish up.