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 Cut off the head the tail off
the eel. Slit open the belly and
remove the entrails. Cut off the
meat along the backbone and discard
the bone. Cut the meat into 2
inch (5cm ) slices.
- Heat the oil in a wok to 400oF
(205oC) , or until
a piece of scallion green or ginger
browns quickly when tossed into
the oil and a haze appears above
the surface. Add the eel and stir-fry
until barely cooked. Stir in the
soybean, celery or garlic shoots,
rice wine, soy sauce, sugar, ginger,
garlic ,and the sauce is almost
completely reduced. Sprinkle with
vinegar. Remove, sprinkle with
the ground peppercorns, and serve.
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