Braised Black-Eared Eel in Soy Sauce

Braised Black-Eared Eel

　　Braised Black-Eared Eel

Ingredients:

    Black-eared eel (white eel) 500g, shiitake mushrooms 15g, peeled pork belly 100g, garlic 50g, red chili slices 10g, ginger slices 5g, soy sauce 10g, MSG 5g, cornstarch 5g, stock 500g.

Preparation:

    (1) Clean the eel by removing its innards, cut into 6cm-long pieces, coat with soy sauce and dry starch, then deep-fry in oil until cooked and set aside.

    (2) Deep-fry the garlic and set aside. Stir-fry diced pork belly, shiitake mushrooms, ginger, and red chilies until fragrant. Add stock and seasonings, then put the fish back in and braise for 20 minutes (add garlic after 15 minutes of braising). Thicken the sauce, plate the dish, sprinkle with pepper, and drizzle with sesame oil before serving.

Features:

    Glossy red color, tender and delicious taste.