Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Eel with Garlic, Shandong Style

Fish and Seafood

Eel with Garlic, Shandong Style
Ingredients:
5 Tablespoons vegetable oil
1 cup whole garlic gloves, peeled and gently smashed
1 Tablespoon granulated sugar
2 Tablespoons Shaoxing wine
1/2 teaspoon salt
1/4 cup chicken stock
1 pound river eel, skinned, and cut into one to two-inch segments
8 to 10 baby Shanghai cabbages
Preparation:
1. Heat a wok or fry pan, add oil, and fry the garlic for one minute, then add eel segments and fry them for two minutes more before removing and then draining the garlic and eel on paper towels. Reserve the oil for another use.
2. Fry sugar one minute in the oil dregs, then add wine, salt, and chicken stock bringing it to the boil. Return garlic and eel to the pan and stir-fry two minutes.
3. Remove garlic and eel to a pre-heated bowl while adding the greens to the pan and stirring them for one minute. Then place them around a pre-heated platter, and put the garlic and eel in its center. Serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720