Guoshao River Eel (Pan-Seared and Braised Eel)
A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.
Ingredients
14 items- River eel 1 (about 600g)
- Ginger 3 slices
- Spring onion 1 stalk
- Garlic 3 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- Starch as needed
- Vegetable oil as needed
- Pork belly slices 50g
- Broth or water 200ml
- White pepper a pinch
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Bleed the eel, then blanch in 70°C water to remove slime. Rinse, cut into 5cm segments, and pat dry with kitchen paper.
Marinate the eel pieces with 1 tbsp cooking wine, ginger slices, and scallion sections for 15 minutes to remove gamey flavor.
Drain the marinated eel, then evenly coat with a thin layer of starch. Shake off excess.
Heat oil in a wok to 180°C (350°F). Fry eel pieces in batches over medium heat for 3-4 minutes until golden and crispy. Drain.
In another pan, heat 1 tbsp oil. Stir-fry pork belly slices until lightly browned and rendered, then add ginger, scallion, and garlic until fragrant.
Add light soy sauce, dark soy sauce, sugar, remaining wine, and broth. Bring to a boil, add fried eel. Reduce heat to low, cover, and simmer for 25-30 minutes until eel is tender.
When the sauce has thickened enough to coat a spoon, and the eel can be easily pierced with chopsticks, turn heat to high to reduce. Drizzle sesame oil, sprinkle white pepper, and swirl to coat.
Carefully transfer eel pieces to a serving plate, spoon the remaining sauce over, and garnish with chopped scallions or cilantro.
Tips
Blanching at 70°C is key to removing slime without cooking the eel. Maintain proper oil temperature for crispy coating. Braise long enough to achieve melt-in-the-mouth tenderness.
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