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Eel and Red Sauce

Fish and Seafood

Eel and Red Sauce
2 pounds river eel, skinned and gutted
1 square red fermented bean curd, mashed with one teaspoon of juice from the jar it came in (or two tablespoons red fermented wine lees)
1 Tablespoon sugar
1/4 cup corn oil
dash of ground white pepper
1 teaspoon fresh ginger, minced
2 cloves garlic, minced 1 teaspoon sesame oil
1 scallion, minced
1. Cut eel lengthwise into four to six strips then crosswise into two- to three-inch pieces. Then dry them on paper towels.
2, Mix mashed red bean curd with the sugar and set aside.
3. Heat oil until it is ready to smoke and add the eel pieces carefully, they spatter.
4. After two minutes, add the mashed mixture, the pepper, ginger, garlic, and the sesame oil and stir once or twice, then place this in a deep bowl, oil and all. Scatter scallion pieces on the top and serve.

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