Stir-Fried Baby Eel With Hot Sauce

Name: Stir-Fried Baby Eel With Hot Sauce (Ma la shan p’ien)
Cuisine: Chinese
Ingredients: 15 slices ginger; 1 teaspoon brown peppercorn; 2 cups oil; 2 tablespoon garlic (sliced); ½ tablespoon wine; ½ tablespoon hot bean paste; 1 teaspoon cornstarch; 1 teaspoon sugar; 1 teaspoon vinegar; 1 pound eel; 1 tablespoon soy sauce; 2 red hot peppers; 2 tablespoon green onion; 1 tablespoon cornstarch; 2 green peppers

Ma la shan p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound eel
1 tablespoon soy sauce
1 tablespoon<

Asia
Taiwan
Sichuan
Shengtu
Chungking
Fish course
Pescatarian

Method

Remove head and big bone (use only part of the eel’s back). Cut into pieces 1-½ inch long, marinate in 1 tablespoon soy sauce and 1 tablespoon cornstarch.
Cut green and red peppers into diamond-shapes.
Heat 2 cups oil, and deep-fry eels for 20 seconds. Add green peppers and deep-fry together for another 5 seconds. Remove all and drain dry.
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