Soft-Shelled Eel Stir-Fry

• 8 small eels
• 4 cloves garlic
• 5 mushrooms
• Soy sauce, to taste
• 1/2 onion
• 1 tbsp (12 g) sugar
• 1/2 green bell pepper
• 1/2 red bell pepper
• Salt, to taste
• Fresh ginger, julienned, to taste
• Black pepper, to taste

Method

1

Blanch the eels in boiling water: bring a pot of water with a splash of vinegar to a boil, add the eels, and cook until the water returns to a boil.

2

Turn off the heat, transfer the eels to cold water, and rub off the white membrane on the surface.

3

Use a sharpened chopstick or knife to slice the eel flesh into thin strips.

4

Lay the eel on its side and cut along the belly to remove the flesh.

5

Then cut along the back to remove the flesh from the spine.

6

Remove any blood from the belly; it is edible and can be kept.

7

Cut the long eel strips into shorter segments.

8

Reserve the bones and heads for making broth, or discard them.

9

Julienne the onion and bell peppers, slice the mushrooms, mince the garlic, and julienne the ginger.

10

Heat a wok over high heat and add oil.

11

Stir-fry the onion, ginger, and garlic until fragrant.

12

Add the mushrooms and stir-fry.

13

Season with salt, sugar, and soy sauce, and stir until the mushrooms are cooked; they will release water, so keep the heat high.

14

Add the green and red bell peppers and stir-fry.

15

Add the eel strips and black pepper, and stir-fry; since the eel is already cooked, just toss to combine.

16

Splash a little vinegar around the edge of the wok, stir quickly, and turn off the heat.

17

Transfer to a plate and serve.