Hong Kong Eel Pot 港式鰻魚煲

Name: Hong Kong Eel Pot 港式鰻魚煲
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 inch Fresh Eel in chunks; Ginger; 5 bulbs of garlic; Sheets Fried Beancurd; 1/2 tsp lightsoya sauce; 1 capful of ShaoXing Wine; 1/2 tsp chicken powder; Ginger; Sheets Fried Beancurd; 50 ml Light Chicken Broth; 1/2 tsp light and dark soya sauce; 1 capful of Wine; dash sugar; 1 tsp Oyster Sauce; dash chicken powder

LazyCook_HK @LazyCook_HK

Hong Kong

Enjoy!

LazyCook_HK @LazyCook_HK

Hong Kong

Enjoy!

Saved

Ingredients

20mins

4 servings

1.5 inchFresh Eel in chunks
Ginger
5bulbs of garlic
SheetsFried Beancurd
Eel seasoning
1/2 tsplightsoya sauce
1capful of ShaoXing Wine
1/2 tspchicken powder
While Pan frying
Ginger
SheetsFried Beancurd
50 mlLight Chicken Broth
1/2 tsplight and dark soya sauce
1capful of Wine
dashsugar
1 tspOyster Sauce
dashchicken powder

Saved

Steps

20mins

1

Ingredients. For Eel cleaning theres few ways in doing so. Can scrub with thick salt then rinse out or use hot boiling water pour on it for 30secs, quickly cool it down and scrape the skin and rinse well. Both ways can get the slimy residue off. For fried beancurd sheets use hot water soak in for 1 min then rinse out.
2

Eel Seasoning 20mins. Before frying add in Cornstarch in making a batter.
3

Shallow Oil, Mid High Heat Fry 3 mins on both sides until brown then take out
4

In a pot or Claypot add little oil together with ginger and garlic and fry til golden brown. Then add in Beancurd Sheets together with 50ml chicken broth. refer above quickly add soya sauce, wine, sugar, oyster sauce and chicken powder and mix well for a minute. Throw in the Eel and cook for 2 mjns while mixing it. Plate with Coriander.
5

Serve Hot. DONE!