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Eel Fujian Style

Fish and Seafood

Eel Fujian Style
1 eel, about a pound or so
2 Tablespoons rice wine
1 scallion, minced
2 slices fresh ginger, minced
1/2 cup yam flour
2 cups corn oil
1/4 cup red wine paste
3 Tablespoons Fukien Chiew or any rice wine
1 Tablespoon sugar
1 Tablespoon sesame oil
1/4 cup water
1 scallion, cut into one-inch pieces
1. Cut eel into two-inch sections, rinse, pat them dry; then marinate them with rice wine, scallion, and ginger for half an hour, drain, and reserve scallions and ginger drained well, eel, and liquid separately.
2. Coat eel with flour. Heat oil and deep fry until lightly browned, then drain them. Remove oil from the wok or pan, and set it aside.
3. Use one Tablespoon of this oil and heat it in a wok. Pat the scallion and ginger from the marinade dry and stir-fry them for a minute. Then add the wine paste, drained wine mixture, sugar, sesame oil, and water, and bring to the boil. Add eel and stir-fry for two minutes, remove, and serve.
Note: A recipe for the wine paste can be found elsewhere in Flavor and Fortune; do check the index listings.

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