Bengbang Shredded Eel (Shanghai Style)
A classic Shanghai dish: tender eel shreds in a rich savory-sweet sauce, topped with sizzling garlic and scallions for an aromatic finish.
Ingredients
12 items- boneless eel 300g
- scallions 2 stalks
- ginger 1 small piece
- garlic 4 cloves
- chopped scallions for garnish as needed
- light soy sauce 2 tbsp
- dark soy sauce 1 tsp
- sugar 1 tbsp
- cooking wine 1 tbsp
- white pepper 1/2 tsp
- water starch 2 tbsp
- cooking oil 3 tbsp
Nutrition
Steps （6 steps）
Place eel shreds in a bowl, add salt and cooking wine, rub for 1 minute, then rinse under cold water and drain well. This removes slime and reduces odor.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, white pepper, and water starch to create a sauce base. Stir well and set aside.
Heat a wok over high heat, add 2 tbsp oil, and when smoking, stir-fry ginger and scallion sections for about 15 seconds until fragrant.
Add eel shreds and stir-fry on high heat until they change color and begin to curl, about 1 minute.
Pour cooking wine along the edge of the wok, give a few quick stirs, then add the prepared sauce. Continue stir-frying until the sauce thickens and coats each shred evenly, about 30 seconds.
Transfer the eel to a serving plate, top with minced garlic and chopped scallions. In a separate small pan, heat the remaining 1 tbsp oil until smoking, then pour it over the garlic and scallions. A sizzling sound indicates success.
Tips
Rubbing the eel with salt and wine before cooking is essential for removing slime and fishy odor. The final drizzle of hot oil releases the fragrance of garlic and scallions, a signature finishing touch. Keep the heat high during stir-frying to maintain the tenderness of the eel.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.