Sizzling Oil Shredded Eel

Method13 steps

1. 1

   Prepare the Eel

   处理鳝鱼

   Cut the eel into three sections, then slice into thin strips.

   将鳝鱼切成三段后切成细丝

   ⏱5 min

   • 💡 If you find it troublesome, ask the vendor to do it for you.如果觉得麻烦可以让摊主代劳
   
2. 2

   Marinate to Remove Fishiness

   腌制去腥

   Add 0.5g ground pepper and 3g cooking wine (Shaoxing), stir to combine, then add 5g sesame oil and marinate.

   加入 0.5 g 胡椒粉、3 g 料酒搅拌均匀，再加入 5 g 香油腌制

   ⏱10 min

   • 💡 Do not marinate for too short a time to ensure the fishiness is removed.腌制时间不宜过短，以确保去腥效果
   
3. 3

   Heat the Wok

   热油滑锅

   Heat the wok, then coat it with a small amount of oil to prevent sticking.

   将炒锅烧热，用少量油滑一遍锅，防止粘连

   ⏱1 min

   • 💡 A hot wok with cool oil is key to preventing the shredded eel from sticking.热锅凉油是防止鳝丝粘锅的关键
   
4. 4

   Heat the Oil

   烧油

   Add vegetable oil and heat to 60% hot.

   加入植物油，烧到 6 成热

   ⏱1 min

   • 💡 Do not overheat the oil, or the aromatics will burn.油温不宜过高，否则辅料易糊
   
5. 5

   Fry the Aromatics

   爆香辅料

   Add half of the minced garlic and all of the minced ginger, stir-fry for a few seconds.

   加入一半蒜末和全部姜末，翻炒几下

   ⏱30 sec

   • 💡 Fry just until fragrant; do not burn.炒出香味即可，不要炒焦
   
6. 6

   Stir-Fry the Shredded Eel

   爆炒鳝丝

   Add the shredded eel and stir-fry over medium-high heat for 30 seconds.

   加入鳝丝，中火爆炒 30 秒

   ⏱30 sec

   • 💡 Work quickly to keep the shredded eel tender.动作要快，保持鳝丝鲜嫩
   
7. 7

   Add Cooking Wine

   烹入料酒

   Pour 10g cooking wine (Shaoxing) around the edge of the wok, stir-fry for a few seconds.

   边缘淋入 10 g 料酒，翻炒几下

   ⏱15 sec

   • 💡 Pouring along the edge of the wok uses the high heat to evaporate the alcohol and carry away the fishiness.沿锅边淋入可利用高温挥发酒味带走腥气
   
8. 8

   Add Light Soy Sauce

   加入生抽

   Add light soy sauce and stir to combine.

   加入生抽，炒匀

   ⏱15 sec

   
9. 9

   Add Color and Flavor

   上色增味

   Add oyster sauce and dark soy sauce, stir-fry for a few seconds.

   加入蚝油、老抽，翻炒几下

   ⏱20 sec

   • 💡 Use only a small amount of dark soy sauce; too dark a color will reduce appetite.老抽只需少量，颜色过深会影响食欲
   
10. 10

    Season

    调味

    Add salt, white sugar, and 3g ground pepper, stir to combine.

    加入食用盐、白糖、3 g 胡椒粉，炒匀

    ⏱30 sec

    • 💡 You can add a bit more white sugar and ground pepper.白糖和胡椒粉可以稍微多一点
    
11. 11

    Thicken the Sauce

    勾芡收汁

    Mix starch and water to make a slurry, pour into the wok, and simmer until the sauce is thick.

    淀粉和水混合为水淀粉，倒入锅中，收汁至浓稠

    ⏱1 min

    • 💡 The sauce should coat the shredded eel; do not leave too much liquid.汁水要包裹住鳝丝，不要留太多汤
    
12. 12

    Plate the Dish

    装盘

    Plate the dish, then sprinkle with minced garlic and chopped scallion.

    装盘，撒上蒜蓉、葱花

    ⏱1 min

    • 💡 Pile the minced garlic in the center to make it easy to pour oil over.蒜蓉堆在中间，方便淋油
    
13. 13

    Sizzling Oil Step

    响油工序

    Heat another wok, add lard, heat to 70% hot, then pour over the shredded eel.

    另起锅烧热，加入猪油，烧至七成热，浇在鳝丝上

    ⏱1 min

    • 💡 Hearing a sizzling sound means the oil is hot enough; this is the finishing touch.听到滋滋声说明油温足够，这是点睛之笔