Sizzling Eel (响油鳝糊)
Tender eel pieces coated in a rich savory sauce, topped with sizzling hot oil that crackles and pops, releasing an irresistible aroma. A Shanghai classic.
Ingredients
13 items- Eel 500g
- Lard 30g
- Ginger 10g
- Garlic 20g
- Scallions 3
- Cooking wine 1 tbsp
- Dark soy sauce 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- White pepper 1/2 tsp
- Cornstarch slurry 2 tbsp
- Sesame oil 1 tbsp
- Broth 100ml
Nutrition
Steps （8 steps）
Blanch the eel in boiling water for 20 seconds, remove the slime, rinse under cold water and drain.
Lay eel flat, fillet along backbone, remove guts, cut into 5cm pieces, rub with salt and vinegar, rinse well and drain.
Mince ginger, divide garlic into two portions (one for stir-fry, one for topping), chop scallions. Prepare cornstarch slurry. Mix dark soy, light soy, sugar, white pepper and broth in a bowl.
Heat wok over medium heat, add 20g lard, when hot add ginger and half garlic, stir-fry for 10 seconds until fragrant.
Turn to high heat, add eel pieces, quickly stir-fry until color changes, about 1 minute, then splash in cooking wine.
Pour in the sauce mixture, bring to a boil, reduce heat to medium-low and simmer for 3 minutes to let eel absorb flavor.
Turn heat back to high, pour in cornstarch slurry while stirring, until sauce thickens and clings to eel. Add a dash of vinegar and sesame oil, toss and turn off heat.
Transfer eel to a deep plate, pile remaining garlic and scallions on top. In a small pan, heat 10g lard with sesame oil until smoking, pour immediately over garlic and scallions, sprinkle white pepper and cilantro.
Tips
Do not over-blanch the eel or it will become tough. The final oil must be very hot to achieve the sizzling effect. A tiny amount of vinegar at the end brightens the flavor.
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