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Fried Eel, Shanghai Style
Fish and Seafood
|Fried Eel, Shanghai Style|
2 eels, skin, insides, and bones removed and discarded
2 cups vegetable oil
2 scallions, diced
4 garlic cloves, peeled and coarsely chopped
2 Tablespoons granulated sugar
1 Tablespoon Chinese rice wine
1 Tablespoon fresh ginger juice
1 Tablespoon soy sauce
10 drops hot oil
1 teaspoon rice vinegar
1 Tablespoon cornstarch mixed with one tablespoon cold water
1. Cut the eel into six inch long pieces, then each of these into four pieces, the long way.
2.Heat the oil in a wok or deep pan and deep-fry the eel until the pieces are crisp, then remove them with a slotted spoon to paper towels. Discard the oil or save it for another purpose. Do not wipe the wok out.
3. Add the scallion and garlic pieces and stir once or twice then add the sugar, rice wine, ginger juice, hot oil, and vinegar and stir two or three times.
4. Add the cornstarch mixture, and the eel pieces and stir until coated, then remove and serve.