Deep-Fried Sweet Baby Eel

Name: Deep-Fried Sweet Baby Eel (T’ai hu tsui shan)
Cuisine: Chinese
Ingredients: ½ cup soup stock; ¼ teaspoon all-spice powder; 1 teaspoon food coloring (dark brown); 1 teaspoon food coloring (dark brown); 1 tablespoon wine; 15 oz. baby eel (boneless); 15 oz. baby eel (boneless); ¼ teaspoon ginger (shredded); 2 tablespoons sugar; 2 tablespoon soy sauce (seasoning sauce); 2 tablespoon soy sauce (seasoning sauce); ½ tablespoon wine; 6 cups oil; 1 tablespoon green onion (chopped); ¼ teaspoon black pepper

T’ai hu tsui shan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

15 oz. baby eel (boneless)
½ tablespoon wine
6<

Asia
Taiwan
Chekiang
Kiangsu
Shanghai
Fish course
Pescatarian

Method

Cut eel into pieces about 3 inches long, boil in water for about 1 minute. Remove and pat dry with towel, splash with wine. Mix well, then deep-fry about 3 minutes until very crisp. (If pieces begin to stick together use chopsticks to separate). Remove.
Heat 2 tablespoons oil and stir-fry seasoning sauce. When it has boiled, turn off flame. Place eels in, add c