Ingredients (for 4):
- White eel - 1
- Soda powder - 1/2 tsp
- Honey - 2 tbsp
- Sugar - 5 tsp
- Salt - 1 tsp
- Hoi Sin sauce - 2 tsp
- Oyster sauce - 2 tsp
- Satay sauce - 1 tsp
- Dark soy sauce -1 tsp
- Chinese rose wine - 1 tsp
- Chinese yellow wine - 1 tsp
- Shallot - 2 tsp
- Garlic - 2 tsp
- Ginger shreds - 1 tsp
- Water - 75ml
- Maltose - 20g
- White vinegar sauce - 80ml
- Zhejiang red vinegar - 5g
- Chinese rice wine - 45g
- Chinese rose wine - 5g
Procedures:
1. Ask the fishmonger to help remove the bones from the eel, and then wash thoroughly. Drip dry. Poke on the skin with the pricker. Then brush with the soda powder on the skin to marinate for 5 minutes. Rinse and wipe dry afterwards.
2. Mix sugar, salt, hoi sin sauce, oyster sauce, satay sauce, dark soy sauce, Chinese rose wine, Chinese yellow wine, minced shallot, minced garlic and shredded ginger together.
3. Marinate the eel in the sauce for 40 minutes.
4. Use a hot water bath to heat up a bowl with water and maltose. Stir well until the maltose is fully dissolved.
5. Add in Zhejiang red vinegar and rice vinegar. Mix well and let it cool down.
6. Add in Chinese rose wine and rice wine. Mix well as the basting sauce.
7. Rinse the eel with clean water to remove the marinade on the skin.
8. Use skewers to poke along the eel body to fix the shape.
9. Pour hot water on the skin, then wipe dry the skin.
10. Apply the basting sauce on the eel.
11. Let the eel dry. To speed up, use hairdryer to blow hot water on the skin.
12. Heat the wok with oil, then put the eel in, skin down, to pan-fry until golden. Then flip over and continue to pan-fry so both sides are golden brown.
13. Remove the skewers, brush on the surface with honey, and cut into pieces to serve.
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