Look, there's a man try to catch eels
Let's go and have a look
Let's see if he got anything
We all went down in this field when we were kids
It's not easy
We are not good at this craft
The eels running away too fast
When you see it, it keeps running in the field
I can't chase it up
You can sell it to us later
If I got more, you can have it
You can just sell the one in your bucket
It should be enough for a stir fry
It's okay
Okay, you can bring them over when you're done
I will weigh (buy) them from you
Okay, this man has gone over there to do catch
He'll bring them to us when he's done
I will do a stir fry
Stir Fried Eel with Fresh Pepper
Let's go
Go back and wait
So fierce (awesome) oh
He hooked it with one shot
Not many of them
Is enough
There's more than one jin (0.5 kg)
There are large and small ones
Okay, we have this eel in place
That's the guy who just freshly catch up
Let's see this eel
This eel, you can see this is wild
Catch one of these we bought from market
We were afraid there wouldn't be enough to eat, so we bought some farm raised ones
These two colours are different, aren't they?
The difference is significant
Okay
Let's start butchering the eels
The flavour? Sichuan fresh pepper flavour
Yes
Okay
Wait, let me see
Where did you get those?
There is more
Bamboo cutting
Go get a hairbrush and brush it
Okay, I'll start with the wild one
I have to knock it first
Almost forgot about it
I've never actually butchered an eel, I've watched other people do it
Good, nail it on
A light stab here
and then
Pull it down
Why is this wild eel so easy to debone?
This is how it is cut open
Look at this wild one, look at its belly
A section is a section You see
And this bone is taken off
Then remove the guts from here
Not too hard
I can see the worm here
Isn't this
I have this one too
This is the worm
Here too
Check it out
It's a worm, because it's wild so there are worms in it
Now try one of these
This one was farm raised
You have meat left on the bone
There's always some meat left over
I am not professional yet
And there are eggs... look
There must be some
Okay
OK
Second one done
I can nail a few more together
Yeah, the pros they do that
Nail them all together
The steady hand is the key to butchering eels
You can't do it if you don't have a steady hand
You have to be a professional to do this well
You have to be a professional for doing well anything
You also need a sharp knife to cut eels
Be careful
This eel
It's not cooperating
Last one
I will do the bottom
Cut the bottom
I think the bottom is the right one
Did you cut the top all the time?
Yes
I think this is the pro way
This looks more easier
It's not our skill is no good
It's that the way we got it wrong
It's all done, look at this
The tail is left here
There is stomach here
Clean the stomach
Okay, now chop eels up a little bit
It's getting dark, we're going to eat soon
This eel looks easy for others to butcher
I butchered a few jins today
Do it for myself, it's not that easy
Actually found the trick in the last one
It's not that hard, actually
I remember my first time for preparing eels as an apprentice
After the master chef had chopped this up
He told me to process it and put it in the fridge
So I washed them clean, but they ended up bad
Within half an hour, they stank
From that time on
I knew the butchered eel
The slime on the surface should never be cleaned too well
otherwise it will gone bad
Okay, let's cut the other ingredients
The other ingredients are quite simple
This pickled vegetable
And then ginger, garlic, pickled chillies
Young ginger and fresh chilli will be fine
Also some small scallions
This pickled vegetable provide sourness
Some fresh spice like ginger, garlic and pepper
Wait for me to master the eel butchering
I'll share a kitchen instruction video with you when I get good at it
Butchering and then there's stir-frying
Do you think this eel is good in rice congee?
Should be good, but you have to eat it hot
Next time I'll make you an eel congee, try it
It's quite good
The eels are better fried with our Zigong method
Usually if you cut a lot of peppers and chillies like this
We can use a machine to cut
The machine always doesn't taste good, still better with a knife
This young ginger is also important
How much is this ginger now?
4 yuan per liang (4 yuan per 50g)
4 yuan
Not much different from eels
I've never killed an eel before when I was working on the water table
So butchering those eels are making me a bit sad
But I think it should be a lot better next time
Next time I will have more experience
Yes
I think cooking is also requires talent, it is also important
Just like today, done many eels
If you're not getting the trick
Next time you will do it the same way
If you have a bit of talent
You know, you found the way
The next you will improve
You see in the food market
You with the pros aren't that far behind
I even feel that giving me some time to practice
would definitely there with the pros
About the same as the stallholder
I can go and fight the stall owner
Okay
It's also about practicing
Okay, some small scallions
Good
Ready
Prepare stir-fried eel
Okay, with my uncle's local rapeseed oil
You have to use a little bit more oil to fry this dish
Then we add a spoonful of lard
With this lard and rapeseed oil, so the stir-fries will taste good with full flavour
That's for sure
a bit of a blast
The oil is warming up
Put in the spice in first
And this Sichuan peppercorns
Then turn up the heat
Then stir-fry the eel together
Add some water braised them after it's stir-fried on high heat
Vinegar
The eel will be more tender after the vinegar is in
That's for sure
And then there's this soy sauce
When we cook the loach or eel
A little heavier on the salt
Okay, let it braise slowly like this for a while
Let's put this in last
Scallion and ginger
It doesn't look that good
But it's very tasty
Yes
Wang Jieping bring a pair of chopsticks
I will be so nice to eat
Done with the hands
No need
Eat it ourself anyway
So tender
Very tender?
Very tender
Tender and delicate
Yeah, it doesn't taste fishy at all by cooking this way
Put a little bit of sugar in it
Add a spoon of MSG
And then this ginger
Okay, put this scallion down
Good
OK
It smells so good, you can smell it from far away
This plate is so good to eat with rice
Okay, give the chopsticks to Uncle to try
I'll take a bigger piece
How's that?
So nice
Try a pile and see
I'll eat intensively again
Nice
It got all the flavour
It's great
Eat a tail and see
Where is the Yuxiang（Huoxiang）
Put in Yuxiang
Wang Jieping
Coming
Eat with Yuxiang
Come on
It's so great
It's even better
It's so good with Yuxiang
Okay, I'll get back to work on my knife skills with butchering
I'll share a instruction video later
Stay tuned
Let's go
This Yuxiang is so good with this taste
Yes
Let's eat, Uncle
Come on
Wang Jieping scoops up the rice
Okay
Uncle, let us shoot a few clips first
Uncle wants to eat it now
We all understand
Thanks for Uncle's oil and lard