600g yellow eel, 150g bamboo shoots, 38g dried shiitake mushrooms, 6 cloves of garlic, 8g ginger, some vinegar, 3T oil, 1/2 cup of water, some stock.
SEASONINGS:
(1) 1/2T Shaoxing wine, 1t salt, some ground white pepper.
(2) some sugar, some oil, some potato starch, some salt.
(3) 150g stock, 1t sesame oil, 3g salt, some dark soy sauce, some ground white pepper.
(4) 1/2T cornstarch, 1/2T Shaoxing wine.
PREPARATION :
1. Add seasoning (1) to a bowl and mix well; Add seasoning (4) to another bowl and mix well.
2. Blanch eel in boiling water with some Zhejiang black vinegar for 20 seconds; Remove; Scratch the whole eel with a knife several times; Rinse; Discard the bone; Shred; Marinate in seasoning (1) for 40 minutes.
3. Rinse dried shiitake mushrooms; Soak in 1/2 cup of water till soft; Remove and drain; Discard the stems; Shred; Marinate in seasoning (2) for 15 minutes; Reserve the soaking water for later use.
4. Shell, rinse and shred bamboo shoots; Blanch in boiling water for 20 seconds; Remove and drain.
5. Peel, rinse and mince garlic.
6. Peel, rinse and shred ginger.
7. Arrange the eel shreds in a steaming plate; Add some stock and some of the water from soaking dried shiitake mushrooms; Pour water into a wok till 1/4 height of a steamer; Bring to the boil over a high heat; Turn to a low heat; Arrange the steamer into the wok; Arrange the steaming plate into the steamer; Cover the steamer with its lid; Steam over a high heat for 3 minutes; Turn off the heat; Remove.
8. Heat a wok with 1t oil over a high heat; Stir-fry the ginger shreds and bamboo shoot shreds over a low heat till fragrant; Add the eel shreds and mushroom shreds; Stir-fry over a high heat briefly; Add seasoning (3) and stir-fry over a high heat briefly; Add the seasoning (4); Stir-fry over a high heat till the sauce has thickened; Remove to a serving plate.
9. Add 2T oil to the wok and bring to the boil over a high heat; Add the minced garlic; Stir-fry over a high heat briefly; Pour over the eel shreds. Ready to serve.
COOKING TIPS:
Blanching in boiling water and then scraping with a knife can remove the eel's slime. But it is important not to blanch the eel in boiling water too long or else the skin may come off.
