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Eel Zhonshan Style

Fish and Seafood

Eel Zhonshan Style
1 eel, about 2 pounds, skinned, boned, and cut into two-inch pieces
2 teaspoons ginger wine
1 teaspoon ground white pepper
2 teaspoons cornstarch
1 teaspoon chili powder
½ cup all purpose flour
1 teaspoon baking powder
1/4 cup custard powder
1 cup vegetable oil
1. Mix eel pieces in wine, pepper, cornstarch, and chili powder for one hour, then shake off any marinade.
2. Coat eel with mixture of flour, baking powder, and custard powder and let rest half an hour.
3. Heat oil in a wok or pot and deep fry the eel pieces, then toss with spices shaken off, and serve.

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