Free Chinese Recipes

Ingredients

• 1 eel (about 1.2 kg/2 1/2 lb)
• 7 ml (1/2 tablespoon) salt
• 22 ml (1 1/2 tablespoons) corn flour
• 4- large Chinese dried mushrooms
• 30ml (2 tablespoons) dried tangerine peel
• 1 large onion
• 100 g (1/4 lb) Cha Shao roast pork
• 3 young leeks
• 125 ml (1/4 pint) vegetable oil, for shallow-frying
• 3 slices root ginger
• 250 ml (1/2 pint) water or stock
• 30ml (2 tablespoons) soy sauce
• 45 ml (3 tablespoons) sherry
• 7 ml (1/2 tablespoon) sugar
• 15 ml (1 tablespoon) lard
• 15 ml (1 tablespoon) sesame oil
• pepper to taste
• 12 ml (3/4 tablespoon) Chinese aromatic vinegar

Serve 6-8

** Free Chinese Recipes **

Method:

1. Parboil the eel for 30 seconds and drain it. Chop it through the bone into small segments. Rub it with the salt and corn flour. And leave it to season for 30 minutes.

2. Soak the mushrooms and tangerine peel for 15 minutes. Discard the mushroom stalks and cut the caps and tangerine peel into shreds. Cut the onion into thin slices and the ginger into shreds. Cut the pork into small slices and the leeks into thin segments.

3. Heat the oil in a deep frying pan. When hot, add the pieces of eel. Shallow-fry these for 3 minutes (1 1/2 minutes on either side). Drain away the oil. Add the mushroom, onion, ginger, tangerine peel, water, soy sauce, sherry and sugar.

4. Bring to the boil and simmer gently for 15 minutes, covered, turning over once, very gently.

5. Heat the lard in a small frying pan. Add the leeks and pork. Fry these for 2 minutes, turning them over 2-3 times, and add them to the eel in the larger frying pan. Close the lid again, and continue to simmer gently for another 15 minutes.

6. Pick out the pieces of eel with a pair of chopsticks or tongs and arrange them neatly on a well-heated deep-sided dish, alternating pork slices with eel pieces.

7. Raise the heat to high under the frying pan, stir and reduce the liquid in the pan to half by rapid boiling. Pour evenly over the eel and pork. Sprinkle them With sesame oil, pepper and aromatic vinegar and serve immediately.