Shredded Eel in Ningbo Style

Shredded Eel in Ningbo Style

　　Slice ginger and Chinese chives. Stir-fry shredded eel and ginger strips in oil heated to 60% temperature, then add cooking wine, scallion-ginger water, and soy sauce. Cover and simmer briefly. Next, add shredded bamboo shoots, clear broth, Chinese chives, and scallion strips. Bring to a boil, thicken the sauce, drizzle with sesame oil, and sprinkle with pepper. Nutritional Value: Eel – People in southern China love eel not only because of its tender meat but also because it is highly nutritious. Eel has a type of mucus on its body that is formed from the combination of mucoprotein and polysaccharides, which helps promote protein absorption.