Braised Eel with Brown Sauce

Name: Braised Eel with Brown Sauce (Hung shao man yü)
Cuisine: Chinese
Ingredients: 5 black mushrooms (soaked); 1 tablespoon chopped scallion; 1-¼ pounds eel; 2 bamboo shoots; 1-½ cup water; 3 tablespoons soy sauce; 1 teaspoon dark brown food coloring (optional); 1 tablespoon sugar; 1 tablespoon diced pork fat; 1 tablespoon chopped ginger; 1 tablespoon cooking wine; 4 tablespoons oil; 2 tablespoons shredded green garlic or scallion; 2 tablespoons shredded green garlic or scallion; 1 tablespoon cornstarch; 1 sheet of net lard (optional); ½ tablespoon sesame oil; ½ tablespoon brown vinegar

Hung shao man yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds eel
2 bamboo shoots
5 black mushrooms (soaked)

Asia
Taiwan
Main course

Method

Place cleaned eel into almost boiling water (by adding 1 cup of cold water into 8 cups of boiling water) and submerge for only 3 seconds. Lift eel out and brush off excess viscous film. Cut into 1-½ inch sections. Dice the bamboo shoots with rolling knife cuts or slices.
Heat 4 tablespoons of oil in a pan and saute pork fat. Stir in the scallion, ginger and fin