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Ingredients
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Eel - 450 grams
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Chinese kale stem - 300 grams
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Ham (shredded) - 1 tablespoon
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Carrot (shredded) - 1 tablespoon
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Spring onion (sectioned) - 1 stalk
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Garlic (chopped) - 1 clove
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Cooking wine - 2 teaspoons
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Light soy sauce - 1 teaspoon
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Sesame oil - few drops
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Cornstarch solution - 2 tablespoons
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Salt to taste
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Marinade
Method
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Remove bones, innards from eel and
mark crosses on the surface. Cut into 2˝ inches section and
marinates for 15 minutes and deep fried in warm oil.
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Remove skin from kale stem and cut
into thick slices. Stir fried with oil, salt, ginger juice,
shredded carrot and and wine for 3 minutes.
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Sauté chopped garlic and spring
onions then add all ingredients in to mix well, sizzle with wine
and seasoning to taste. Serve.
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