Chinese
Chinese - Dongbei Northeastern Cuisine
Braised Eel Dongbei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g river eel, cleaned and cut into 5cm sections
- • 8 cloves garlic, left whole
- • 4 slices ginger
- • 2 spring onions, cut into lengths
- • 2 tbsp Shaoxing rice wine
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp sugar
- • 500ml pork stock
Preparation Steps
1
Phase 1
Drop the eel pieces in boiling water for 30 seconds and drain.
2
Phase 2
Sear the eel in a little oil until the skin turns golden.
3
Phase 3
Add the garlic, ginger, and spring onions and fry until fragrant.
4
Phase 4
Pour in the wine, both soy sauces, sugar, and stock; bring to a boil.
5
Phase 5
Cover and simmer gently for 25 minutes until the eel is tender.
6
Phase 6
Uncover and reduce the sauce until glossy.