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Braised Eels

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3 live eels
150g streaky pork
25g soaked mushrooms
50g winter bamboo shoots

  • 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.

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