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Eel Shreds, Ningpo style

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300g cooked eel shreds
50g ginger strips
100g cooked bamboo shoot strips
50g Chinese chives
50g scallion

  • Cut the ginger and chives into short lengths.
  • Saute the eel shreds and ginger strips in 60% hot oil, add cooking wine, scallion-ginger juice and soy sauce, cover and simmer for a while.
  • Add the bamboo shoot strips, clear soup, chive and scallion strips, bring to the boil, thicken with cornstarch, add a little sesame oil, sprinkle with pepper.

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