Wineshark Cooking Class - Braised Eel 紅燒河鰻

Ingredients (for 4):

• Eel - 1 tail (around 600g)
• Fatty pork - 200g
• Chinese yellow wine - 2 tbsp
• Sugar - 2 tbsp
• Soy sauce - 1 tbsp
• Dark soy sauce - 2 tbsp
• Ginger - 50g
• Spring onion - 4 sprigs
• Salt - 1 tbsp

Procedures:

1. Clean the eel thoroughly with salt, rinse the salt off.

2. Remove the head and tail. Cut the eel into sections of 6-7 cm long.

3. Cut the fatty pork into cubes.

4. Cut the ginger into slices. Cut the spring onion into sections.

5. Heat the fatty pork in a pot under low heat, continue to stir them with the lard seeping out.

6. Filter off the residue to get the pork lard.

7. Mix sugar, soy sauce and dark soy sauce together.

8. Heat the pot with 2 tbsp of pork lard, then add in the ginger and spring onion to stir fry until fragrant.

9. Add in the eel and Chinese yellow wine. 

10. Add in 500ml of water, heat until boiling, then add in the mixture of soy sauces and sugar.

11. Turn to low heat and simmer for 45 minutes, continue to add in small amount of pork lard throughout the process.

12. Turn up the heat to reduce the sauce. Pour in a bit of pork lard and mix well. Then serve.