Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Ingredients
13 items- Eel 400g
- Pork belly 150g
- Ginger 3 slices
- Scallions 2
- Garlic 5 cloves
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 0.5 tbsp
- Sugar 1 tbsp
- Vinegar 1 tsp
- Salt to taste
- Stock or water 300 ml
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Debone the eels and cut into 5cm segments. Rub with salt to remove slime, rinse, and make shallow cuts on the back every 0.5cm without cutting through.
Bring a pot of water to boil, blanch eel segments for 30 seconds, drain.
Heat oil in a wok over medium-high heat, sear eels until lightly golden, about 2 minutes, remove.
In the remaining oil, stir-fry pork belly over medium heat until fat renders and edges curl, about 3 minutes. Add ginger, scallions, garlic; stir until fragrant.
Add Shaoxing wine, soy sauces, sugar, vinegar; toss to coat the meat evenly.
Return eels to the wok, pour in stock or water to cover. Bring to a boil, skim foam, then reduce heat to low, cover, and simmer for 25 minutes until tender.
Uncover, turn heat to high, and stir frequently until the sauce thickens and coats the ingredients, about 5 minutes. Season with salt.
Transfer to a plate and garnish with chopped scallions.
Tips
Rub eels with salt to remove slime and reduce fishiness. Sear eels over high heat to lock moisture. Long braising ensures tenderness. Stir constantly during final reduction to prevent sticking.
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