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Dry Pot Flash-Fried Eel Segments
This dish offers a delightful balance of sweet and spicy flavors as the tender eel segments cook quickly in a savory broth with aromatic herbs and chilies. The result is a flavorful yet mild preparation that highlights the delicate texture of the fish while adding a gentle heat from the pickled and bird’s eye chilies. […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Dry Pot Flash-Fried Eel Segments
| Ingredient | Amount |
|---|---|
| wild yellow eel | 500g (3 pieces) |
| garlic chive stems | 6 stalks |
| pickled chili (spicy) | to taste |
| bird's eye chili (spicy) | to taste |
| bell pepper (mild) | 1 as needed |
| Erjingtian chili (mild) | 2 as needed |
| scallion, ginger, garlic | appropriate amount |
| Hua Diao cooking wine | 2 ladle scoops (for marinating + stir-frying) |
| oyster sauce | 1 tsp |
| soy sauce | 2 tsp |
| salt | to taste |
| MSG | a pinch |
| cooking oil | 1 ladle scoop |
- wild yellow eel500g (3 pieces)
- garlic chive stems6 stalks
- pickled chili (spicy)to taste
- bird's eye chili (spicy)to taste
- bell pepper (mild)1 as needed
- Erjingtian chili (mild)2 as needed
- scallion, ginger, garlicappropriate amount
- Hua Diao cooking wine2 ladle scoops (for marinating + stir-frying)
- oyster sauce1 tsp
- soy sauce2 tsp
- saltto taste
- MSGa pinch
- cooking oil1 ladle scoop
Cooking StepsHow to cook Dry Pot Flash-Fried Eel Segments step by step
-
Step 1Remove the cartilage and head from the eel, rinse clean, and drain well.
-
Step 2Cut into small segments. Add scallion, ginger, and Hua Diao wine; toss and marinate for 10 minutes.
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Step 3Cut garlic chive stems into small segments.
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Step 4Prep the bird’s eye chili, Erjingtian chili, bell pepper, pickled chili, scallion, ginger, and garlic.
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Step 5Heat generous oil in a wok until 80–90% hot — small bubbles should rise from the surface.
-
Step 6Add eel segments to the wok, quickly separate and push apart with a ladle. Flash-fry over high heat for 2 minutes to remove excess moisture and firm up the flesh. This also removes the muddy flavor. Do not over-fry, or the eel will become deep-fried.
-
Step 7After flash-frying, drain the oil and set the eel aside.
-
Step 8In the remaining oil, sauté the scallion, ginger, and garlic until fragrant.
-
Step 9Return the eel segments to the wok and flash-fry quickly over high heat.
-
Step 10Add the garlic chive stems.
-
Step 11Add Hua Diao wine, oyster sauce, and soy sauce; flash-fry quickly to coat evenly.
-
Step 12Just before finishing, add the bell pepper, Erjingtian chili, pickled chili, and bird’s eye chili. Toss evenly, adjust salt and MSG to taste.
-
Step 13Plate and serve.
-
Step 14A perfect pairing with drinks or rice — enjoy this river-fresh delicacy.
Dry Pot Flash-Fried Eel Segments
This dish offers a delightful balance of sweet and spicy flavors as the tender eel segments cook quickly in a savory broth with aromatic herbs and chilies. The result is a flavorful yet mild preparation that highlights the delicate texture of the fish while adding a gentle heat from the pickled and bird’s eye chilies. […]
Ingredients
- 500g (3 pieces) wild yellow eel
- 6 stalks garlic chive stems
- to taste pickled chili (spicy)
- to taste bird's eye chili (spicy)
- 1 as needed bell pepper (mild)
- 2 as needed Erjingtian chili (mild)
- appropriate amount scallion, ginger, garlic
- 2 ladle scoops (for marinating + stir-frying) Hua Diao cooking wine
- 1 tsp oyster sauce
- 2 tsp soy sauce
- to taste salt
- a pinch MSG
- 1 ladle scoop cooking oil
Instructions
-
Remove the cartilage and head from the eel, rinse clean, and drain well.
-
Cut into small segments. Add scallion, ginger, and Hua Diao wine; toss and marinate for 10 minutes.
-
Cut garlic chive stems into small segments.
-
Prep the bird’s eye chili, Erjingtian chili, bell pepper, pickled chili, scallion, ginger, and garlic.
-
Heat generous oil in a wok until 80–90% hot — small bubbles should rise from the surface.
-
Add eel segments to the wok, quickly separate and push apart with a ladle. Flash-fry over high heat for 2 minutes to remove excess moisture and firm up the flesh. This also removes the muddy flavor. Do not over-fry, or the eel will become deep-fried.
-
After flash-frying, drain the oil and set the eel aside.
-
In the remaining oil, sauté the scallion, ginger, and garlic until fragrant.
-
Return the eel segments to the wok and flash-fry quickly over high heat.
-
Add the garlic chive stems.
-
Add Hua Diao wine, oyster sauce, and soy sauce; flash-fry quickly to coat evenly.
-
Just before finishing, add the bell pepper, Erjingtian chili, pickled chili, and bird’s eye chili. Toss evenly, adjust salt and MSG to taste.
-
Plate and serve.
-
A perfect pairing with drinks or rice — enjoy this river-fresh delicacy.
