Shredded Eel in Thick Sauce

Shredded Eel in Thick Sauce

　　Shredded Eel in Thick Sauce is a traditional famous dish from Huzhou. It is made with live eel, shrimp, chicken, ham, and other ingredients. First, live eels are briefly blanched in boiling water until their bodies curl and their mouths gape, then transferred to a basin of cold water. The bones and internal organs are removed using a bamboo strip, and the eel body is divided into three sections. These are then cut into 4–5 cm long shreds, washed, and drained. Green peppers are sliced and blanched in boiling water. Shrimp are stir-fried in rendered lard until cooked and drained of oil. Ham and chicken breast are sliced and blanched in boiling water. A wok is placed over high heat, and rendered lard is added. The eel shreds are stir-fried, then seasoned with Shaoxing wine, soy sauce, sugar, and broth, and brought to a boil. MSG is added, and the mixture is thickened with a cornstarch slurry. The dish is removed from the heat, plated, and a small hollow is pressed into the center of the eel mixture. Pepper is sprinkled on top, and sesame oil is drizzled over. The accompaniments are arranged in piles around the hollow, with mashed garlic placed in the center and hot rendered lard poured over just before serving. The dish is renowned for its “rich lard and garlicky flavor, along with tender and delicate texture.”