Money Eel Skewers

Money Eel Skewers

　　A Hainan-style dish. Another way to cook white eel—round slices are marinated, skewered, and deep-fried to reduce the gelatinous greasiness, resulting in a deliciously fragrant, dry, and refreshing taste with a long-lasting aftertaste.

　　Ingredients:

　　1 live white eel (about 600g), 2 egg yolks, 2kg cooking oil (50g actual usage), 10g rose wine, 50g cornstarch, appropriate amounts of ginger, scallions, garlic, cilantro, salt, MSG, coarse spice powder, pepper, sesame oil, and a small amount of red chili.

　　Preparation:

　　1. Clean and slaughter the live white eel, then cut it into round slices about 0.5cm thick.

　　2. Crush and mix all the seasonings, marinate the fish slices for half an hour, then remove and discard the seasonings. Mix the slices with egg yolk, coat with dry cornstarch, skewer five slices per bamboo stick (make 10 skewers total, depending on the number of guests).

　　3. Heat oil in a pan until it reaches 50% heat, add the fish skewers, and slowly deep-fry until dry. Remove and arrange on a kidney-shaped plate in a fan shape. Cut small red chili rings and thread green scallion flowers with the chili rings, placing them beside the eel skewers as decoration in a fan pattern.

　　Features:

　　Golden-brown in color, simply plated. The eel slices resemble coins—crispy outside and tender inside, fragrant, fresh, and delicious.