Braised eel
Overview
The eels today are small despite being small, and are much more nutritious than farmed ones. I remember when I went back to my parents’ home a few years ago, my mother bought some wild eel stew for Geng. As a result, Geng had a nosebleed after eating it. The braised eel is more delicious than the soup!
Tags
Ingredients
Steps
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Prepared eel.
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Kill and clean the eel, then blanch it in a pot of boiling water for a few dozen seconds. This will easily remove the mucus on the surface of the eel and reduce the fishy smell.
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Wash and cut into sections, and prepare the onions, ginger, and garlic for later use.
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Heat oil in a pan and stir-fry chives, ginger and garlic.
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Add the eel segments and stir-fry for a few seconds.
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Add cooking wine, dark soy sauce and stir-fry until coloured.
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Add an appropriate amount of water, bring to a boil, then reduce to low heat and simmer until the meat is crispy.
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Then add sugar, light soy sauce and stir gently, then turn to high heat to thicken the soup.
