Sautéed Eel in Hot Oil, or *Xiang You Shan Hu*, is a classic Shanghai delicacy known for its rich umami flavor and sizzling presentation. Here’s a step-by-step guide to recreate this dish at home.
Ingredients:
500g fresh eel, cleaned and cut into 3-inch strips, 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp white pepper, 3 sliced scallions, 1 tbsp minced ginger, 2 cloves minced garlic, 4 tbsp cooking oil, and 1 tbsp lard or vegetable oil for sizzling.
Instructions:
1. Prepare the Eel: Blanch eel strips in boiling water with Shaoxing wine for 30 seconds to remove excess slime. Drain and pat dry.
2. Cook the Base: Heat 2 tbsp oil in a wok over medium heat. Sauté ginger, garlic, and scallions until fragrant. Add the eel, stir-fry for 2 minutes, then season with soy sauce, sugar, and white pepper.
3. Thicken the Sauce: Mix 1 tbsp cornstarch with 3 tbsp water, pour into the wok, and stir until the sauce thickens slightly.
4. Sizzle to Finish: Transfer the eel to a preheated clay pot or serving dish. Heat 1 tbsp oil until smoking, then pour it over the eel and scallions. The sizzling sound enhances the aroma and finishes the dish perfectly.
Serve hot with steamed rice to enjoy the tender eel and savory, fragrant sauce. This dish balances umami, sweetness, and a hint of spice, making it a beloved comfort food.
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