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Stewed Eel, Mushrooms, and Pork

Fish and Seafood

Stewed Eel, Mushrooms, and Pork
1 pound eel, skinned, boned, and gutted
6 dry shiitake mushrooms, soaked for half hour, stems removed and quartered
1/4 pound fresh bacon, cut into quarter-inch pieces
1 cup corn oil
6 cloves garlic
4 Tablespoons soaked tangerine pee, slivered
4 scallions, cut into one-inch pieces
2 slices fresh ginger, slivered
3 cups chicken broth
1/4 teaspoon ground white pepper
½ teaspoon salt
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice wine
2 Tablespoons cornstarch mixed with two tablespoons cold water
2 Tablespoons sesame oil
1. Mix eel, mushrooms, and bacon and blanch them in boiling water for one minute, draining them well. Then blanch again for another minute but this time in preheated corn oil. Drain well, and set oil aside, most for another use.
2. Take one teaspoon of the oil and fry garlic, tangerine peel, scallions, and ginger for half a minute then add broth, pepper and salt, soy sauce, and wine and bring to the boil. Add eel and reduce heat and simmer for twenty minutes. 3. Increase heat and add cornstarch mixture and boil until the sauce clears. Put this mixture into a preheated casserole, top with pre-heated sesame oil, and serve.

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