Braised Eel with Red Hot Pepper

Name: Braised Eel with Red Hot Pepper (P’ao chiao ho man)
Cuisine: Chinese
Ingredients: 1 teaspoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon wine; ½ tablespoon hot bean paste; 3 tablespoons oil; 1 teaspoon cornstarch; ½ teaspoon salt; 1 teaspoon sugar; 1 cup soup stock; 20 buds garlic; 5 pickled red hot peppers; 3 tablespoon cornstarch; 1 pound eel

P’ao chiao ho man

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound eel
3 tablespoon cornstarch
5 pickled red

Asia
Taiwan
Chungking
Shengtu
Sichuan
Fish course
Pescatarian

Method

Pour 1 cup cold water into 10 cups boiling water. Place the cleaned eel in and submerge for 5 seconds. Remove and brush the white skin until clear. Cut into 2 inch long sections, coat with cornstarch, and deep-fry in oil for ½ minute.
Place pickled red hot peppers (remove seeds first) in the bottom of a bowl, and arrange the eel sections on it. Stuff the middle