Braised Eel Rolls Stuffed with Meat

Braised Eel Rolls Stuffed with Meat

　　Braised Eel Rolls Stuffed with Meat

Ingredients:

    6 eels, weighing about 1000 grams, 150 grams of fresh shrimp meat, 150 grams of lean pork, 75 grams of fatty pork, 15 grams of chicken egg white, 10 grams of cooked lean ham, 150 grams of pork caul fat, 15 grams of red chili pepper, 5 grams of scallions, 5 grams of ginger slices, 75 grams of soaked and dried mushrooms, 5 grams of salt, 5 grams of sugar, 0.5 grams of pepper, 0.5 grams of sesame oil, 10 grams of dark soy sauce, 5 grams of Shaoxing wine, 25 grams of dry starch, 10 grams of wet starch, 750 grams of broth, 1500 grams of peanut oil (consumes 75 grams).

Method:

    (1) Remove the mucus from the eels, wash them clean, cut open the belly to remove the internal organs, remove the spine, and cut off the head and tail. Then slice the eels thinly. Dice the ham and 10 grams of mushrooms into fine grains. Cut the fatty pork into 3 mm-wide strips. Slice the chili pepper into medium-sized strips. Wash the pork caul fat and cut it into 3 pieces (each 40 cm long and 20 cm wide). Finely mince the lean meat and fresh shrimp separately.

    (2) Mix the ginger, scallions, Shaoxing wine, and 2.5 grams of salt evenly, then marinate the eel slices for about 5 minutes. Combine the minced lean meat, shrimp, mushroom grains, and ham grains with 2.5 grams of salt, 2.5 grams of MSG, and the chicken egg white to make the filling. Divide the filling into 3 portions.

    (3) Lay out one piece of pork caul fat, sprinkle with dry starch, and place two eel slices (flesh side up, heads and tails crossing) on the fat. Spread one portion of the filling over the eel slices, lay 25 grams of fatty pork strips and 5 grams of chili pepper strips horizontally on one side of the filling, then roll into a round log. Tie the ends securely with kitchen twine. Repeat the process to make a total of 3 eel rolls.

    (4) Heat a wok over medium heat, add lard and heat until it reaches 50% heat. Deep-fry the eel rolls for about 3 minutes until golden brown, then drain using a strainer. Return the wok to the stove, pour in the broth, add 65 grams of mushrooms, sugar, soy sauce, and the eel rolls. Simmer for about 20 minutes until cooked, then remove. Reserve 200 grams of the concentrated broth.

    (5) Remove the kitchen twine from the eel rolls, then cut them horizontally into 24 circular pieces, each 2 cm thick. Arrange them on a plate with the mushrooms placed around the edges. Pour the reserved broth into the wok, add 2.5 grams of MSG and pepper, thicken with diluted wet starch, then stir in sesame oil and 2.5 grams of peanut oil until smooth. Drizzle the sauce over the eel rolls and mushrooms to serve.

Features:

     Golden surface, vibrant colors in cross-section, soft, smooth, and tender taste.