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Stewed Eel with Garlic

Fish and Seafood

Stewed Eel with Garlic
1 pound whole fresh eels boiled for one hour, then skinned, drained, boned, and dried with paper towels, then cut into two-inch thin pieces
1 Tablespoon Chinese rice wine or liquor
2 and 2 Tablespoons thin soy sauce, divided
2 Tablespoons vegetable oil
1 teaspoon ground white pepper
1 teaspoon ginger juice
4 large Chinese black mushrooms, soaked until soft, stems discarded, and sliced thinly
2 slices fresh ginger
6 large cloves garlic, peeled and sliced
1 Tablespoon oyster sauce
2 pieces rock sugar
1 cup chicken stock
dash of ground pepper
2 Tablespoons cornstarch mixed with half to one cup cold water
1. Marinate boiled eel in the rice wine or liquor for ten minutes, then add half the soy sauce and let it rest for another ten minutes, then drain well.
2. Heat a wok, add the oil, the eel, the rest of the soy sauce, and the pepper, ginger juice, mushroom slices, ginger, garlic. Oyster sauce, sugar, stock, and the ground pepper, and cover and simmer for two minutes, then bring it to the boil and cook for another three minutes. Thicken with cornstarch mixture. Then serve.

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