Materials:
3 live eels
150g streaky pork
25g soaked mushrooms
50g winter bamboo shoots
Preparations:
Clean and cut into sections the eels, steep in salt water for 10 minutes.
Scald the bamboo shoots in boiling water till done.
Dice the bamboo, shoots and pork. Deep-fry the eels for two minutes.
Fry sugar until dark red, add mushrooms, bamboo shoots, pork, eels, condiments and clear soup, simmer for 10 minutes, remove the eel bones with a bamboo skewer, place the eel sections onto a plate.
Thicken the juice with cornstarch and pour over the eel sections. |
