Gallery
Mashed Chili Eel
This delicious dish features smooth soft eel blended with tender green chilies and fragrant perilla leaves creating a rich savory taste that is both comforting and slightly spicy perfect for warming you on a cold day. The combination of sweet oyster sauce and subtle baijiu adds depth while keeping the flavors balanced and easy to […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Mashed Chili Eel
| Ingredient | Amount |
|---|---|
| eel | 750g |
| green chilies | several |
| garlic cloves | generous amount |
| perilla leaves (zisu) | a handful |
| rapeseed oil | generous amount |
| salt | 1.5 as needed |
| MSG | 1 as needed |
| oyster sauce | 1 as needed |
| chopped chili | 1 as needed |
| baijiu (Chinese white liquor) | 1 as needed |
| soy sauce | 1 as needed |
- eel750g
- green chiliesseveral
- garlic clovesgenerous amount
- perilla leaves (zisu)a handful
- rapeseed oilgenerous amount
- salt1.5 as needed
- MSG1 as needed
- oyster sauce1 as needed
- chopped chili1 as needed
- baijiu (Chinese white liquor)1 as needed
- soy sauce1 as needed
Cooking StepsHow to cook Mashed Chili Eel step by step
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Step 1Prepare the eel.
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Step 2Clean and gut the eel thoroughly.
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Step 3Rinse clean and drain well.
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Step 4Prepare the green chilies.
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Step 5Smash the chilies flat with the flat side of a knife.
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Step 6Prepare the perilla leaves.
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Step 7Cut the perilla leaves into sections.
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Step 8Prepare the garlic cloves.
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Step 9Cut the garlic cloves into sections.
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Step 10Heat a dry wok to evaporate any moisture.
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Step 11Add the green chilies to the wok.
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Step 12Smash and press the chilies against the wok (lei technique).
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Step 13Smash until the chilies look like this — that’s good enough.
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Step 14Transfer the mashed chilies to a plate.
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Step 15Pour rapeseed oil into the wok.
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Step 16Add the eel and deep-fry.
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Step 17Continue frying until golden.
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Step 18Fry until it looks like this — nicely browned.
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Step 19Add the garlic cloves.
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Step 20Add the mashed chilies back in.
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Step 21Toss and mix everything together evenly.
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Step 22Add the soul ingredient — perilla leaves to remove fishiness and boost aroma.
-
Step 23Add salt, MSG, baijiu, oyster sauce, soy sauce, and chopped chili.
-
Step 24Stir-fry a few times and it’s done!
Mashed Chili Eel
This delicious dish features smooth soft eel blended with tender green chilies and fragrant perilla leaves creating a rich savory taste that is both comforting and slightly spicy perfect for warming you on a cold day. The combination of sweet oyster sauce and subtle baijiu adds depth while keeping the flavors balanced and easy to […]
Ingredients
- 750g eel
- several green chilies
- generous amount garlic cloves
- a handful perilla leaves (zisu)
- generous amount rapeseed oil
- 1.5 as needed salt
- 1 as needed MSG
- 1 as needed oyster sauce
- 1 as needed chopped chili
- 1 as needed baijiu (Chinese white liquor)
- 1 as needed soy sauce
Instructions
-
Prepare the eel.
-
Clean and gut the eel thoroughly.
-
Rinse clean and drain well.
-
Prepare the green chilies.
-
Smash the chilies flat with the flat side of a knife.
-
Prepare the perilla leaves.
-
Cut the perilla leaves into sections.
-
Prepare the garlic cloves.
-
Cut the garlic cloves into sections.
-
Heat a dry wok to evaporate any moisture.
-
Add the green chilies to the wok.
-
Smash and press the chilies against the wok (lei technique).
-
Smash until the chilies look like this — that’s good enough.
-
Transfer the mashed chilies to a plate.
-
Pour rapeseed oil into the wok.
-
Add the eel and deep-fry.
-
Continue frying until golden.
-
Fry until it looks like this — nicely browned.
-
Add the garlic cloves.
-
Add the mashed chilies back in.
-
Toss and mix everything together evenly.
-
Add the soul ingredient — perilla leaves to remove fishiness and boost aroma.
-
Add salt, MSG, baijiu, oyster sauce, soy sauce, and chopped chili.
-
Stir-fry a few times and it’s done!
