Stewed Eel Rolls

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Ingredient mixing

eel 1000 g, fresh shrimp 150 g, pork 75 g, egg white 15 g, cooked ham 10 g, lard 150 g, shallot 5 g, ginger pieces 5 g, soaked fungus 75 g, salt 5 g, sugar 5 g, pepper 1 g, sesame oil 1 g, strong soy source 10 g, Shaoxing Wine 5 g, amylum 25 g, wet amylum 10 g, soup 750 g, peanut oil 1500 g,

Cooking method

  1.Get rid of the eel mucus, cut their bellies and take out the entrails, remove the bones, cut off the heads and tails, and then chip them into thin pieces. Chip 10g funguses into small granules, the pork into long strips 3mm wide, the hot pepper into medium slices, wash and cut lard into 3 pieces, each 40cm long and 20cm wide, chop the lean and fresh shrimps into pieces.
    2.Mix the ginger, shallot, Shaoxing wine and 2.5g salt evenly, put the eel slices into them and preserve for approximately 5 minutes. Add 2.5g salt, 2.5g monosodium glutamate and egg white into the lean, shrimp pieces, fungus and ham granules and divide it into three parts.
    3.Lay open the lard, scatter the dry amylum, array the meat of two eels (meat upward, heads and tails interlaced) onto the lard, apply one share of stuffing onto the eel meat. Trim25g pork strips and 5g pepper slices near the stuffing, roll into the round strips, enlace the opening with the yarn rope and make three eel rolls as per the aforesaid method.
    4.Fire the pan to hot, put in the lard and half cook. Put the eel rolls and fry them for 3 minutes till they turn golden and bamboo filter to get rid of the oil. Put the pan onto fire again and pour the soup into it, add 65g funguses, sugar, soy source and eel rolls, stew for 20 minutes and get them out after cooked and leave 200g concentrated juice for use later.
    5.Remove the yarn rope binding the eel rolls and then cut the eel rolls into 24 blocks 2cm thick, array onto the plate with fungus decorated around the plate. Pour the concentrated juice into the pan, add 2.5g monosodium glutamate and pepper, suit well into the amylum juice with the wet amylum. Pour 2.5g sesame and peanut oil evenly and then pour onto the eel rolls and fungus.

Features

Golden surface, colorful sections, soft, slippery, fresh and tender flavor.