Ingredients

300 grams of shredded eel

4 slices of ginger

2 green onions

1 large rice wine spoon

1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce

1/2 cup of stock/water

1 small spoonful of white sugar spoon

1 tsp starch

1/2 tsp balsamic vinegar

20ml sesame oil

Adequate amount of pepper

How to make stir-fried shredded eel

Remove the intestinal blood from the shredded eel, wash and drain the water, cut into inch-inch sections; cut the ginger into thin strips; cut the chives into chopped green onions;

Mix light soy sauce, dark soy sauce, stock/water, white sugar and starch into gravy and set aside;

Pour cooking oil into the wok, heat about 40%, add shredded ginger and stir-fry; pour Add shredded eel and stir-fry, add rice wine to make it fragrant, pour in stock or water, cover and simmer for 2 to 3 minutes;

Add in the gravy and stir-fry quickly, pour a few drops on the edge of the pot before taking it off Balsamic vinegar; put it on the plate slightly shallow in the middle, add chopped green onion, heat sesame oil and pour it on, and sprinkle with pepper while it sizzles.

Tips

The seasoning in the ingredients is based on my family’s habits. You can adjust it yourself, but don’t ask questions about whether to add salt or not. I don’t need to add it but there is no limit. You add it, no need to apply;

The color of the current dark soy sauce is too dark, it is recommended to mix it with the light soy sauce to avoid excessive coloring; at the end, pour a little vinegar to enhance the flavor, you can ignore it if you don’t like it;

I would like to mention the name of the dish here. This dish is called "Fried Eel Silk" or "Stir-fried Eel Silk". The name "Xiangyou Eel Silk" comes from the Su-style cooking method, which is very effective, so it has been used as a reference. , this is why.