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?

Read 6971818 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720