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.
4. Use a hot water bath to heat up a bowl with water and maltose. Stir well until the maltose is fully dissolved.
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.
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