Hello everyone, this is Wang Gang
In this video, I will share a you a Chinese homestyle dish
Shanghai stir-fried eel
First, let's buy 400g of boneless eel meat (can find them in Chinese market)
Add some water to wash off excess blood
Then cut the eel into three pieces and then cut it into shreds
The next step is to marinate
Add some white pepper powder (about 0.5 g)
Add 3 grams of cooking wine and mix well
Finally, add 5 g of sesame oil and mix well
The purpose of adding sesame oil is to keep the eel shreds fresh
Next we start to prepare minor ingredients
Prepare 40 grams of garlic and chop it into minced garlic
Prepare 20 grams of ginger and chop it into minced ginger
Finally, prepare a few scallions and cut them into small pieces
Next, let's cook!
Heat up the wok
After the wok is hot, add some oil to grease the wok
Pour out the hot oil and add 20 grams of vegetable oil
Burn oil temperature to 60% heat (180 degrees Celsius)
Add the chopped garlic after the oil temperature is 60% hot (half of the garlic)
And add the minced ginger and stir fry a few times
Stir fry a few times before adding the prepared eel
Then use medium high heat to stir fry 30 seconds
The purpose of this step is to fry the eel set shape
After the eel is shaped, add 10 grams of cooking wine from the side of the wok
The purpose of this step is to get rid of eel fishy odour
After frying a few times, add 3 grams of light soy sauce from the side of the wok
Add 2 grams of oyster sauce after frying
Add dark soy sauce 2g
Then stir fry using medium heat a few times
The purpose of this step is to adjust the base taste and color
After coloring, start seasoning
Add a little bit salt
Add two spoons of white sugar (about 6 grams)
White sugar can increase freshness and umami in this dish
Add a spoonful of white pepper powder (about 3 grams)
Finally add some water starch
After thickening the sauce, plating it
Then sprinkle with some garlic and scallions
Next let's heat some oil
Heat up the wok
After the wok is hot, add some lard to melt
After the oil is 70% hot (210 degrees Celsius), then pour it on the eel
A very delicious Shanghai local stir-fried eel is finished