Six-Flavor Braised Eel

Six-Flavor Braised Eel

　　Six-Flavor Braised Eel

　　Six-Flavor Braised Eel is a traditional famous dish rich in the characteristics of the water towns. It is known for being fragrant, smooth, delicious, and nourishing to the yin and blood. Ingredients include half-fat half-lean char siu, green and red bell peppers, cooked bamboo shoots, chives, mushrooms, and dried rice noodles.

　　Ingredients: 500g local yellow eel, 75g half-fat half-lean char siu, 100g shredded green and red bell peppers, 150g shredded cooked bamboo shoots, 50g chive segments, 25g each of shredded wet mushrooms and dried rice vermicelli, 40g thickening sauce, minced garlic, shredded ginger, chopped scallions, shredded dried tangerine peel, ground white pepper, cornstarch, sesame oil, and seasonings to taste.

　　Method:

　　1. Boil the eel in water until cooked, then immediately soak in cold water to cool. Remove the bones, clean, and cut into 5cm-long pieces.

　　2. Heat oil in a wok, deep-fry the rice noodles, remove and set aside. Return the oil to the container. Sauté minced ginger and minced garlic in the wok until fragrant. First stir-fry the bamboo shoot shreds briefly, then add green and red bell peppers, mushroom shreds, char siu, and eel meat. Pour in broth, splash in wine, season, add sesame oil, sprinkle with white pepper, thicken with a cornstarch slurry, then add chives and chopped scallions. Stir well, add a bit of finishing oil, and transfer to a serving plate. Arrange the fried rice noodles around the edges.