Eel in oil

1 serving


Hold the fresh eel for 2 hours in salted water to remove the specific odor. Clean the fish, separate the head and extract the bones. Wipe the fish dry with a napkin - water should be used as little as possible during preliminary processing of the fish. Cut the fish into 4cm pieces. In a separate container, mix the wine vinegar, sugar and soy sauce. Peel the chili pods from the stalks and seeds, cut into rings. Peel and finely chop the ginger. Cut the onion into small cubes. In a wok or deep pan, heat 0. 5 cups of corn or peanut butter. In a well-heated oil, lower the fish slices and fry until crispy. Remove and allow to drain oil. Pour the oil out of the wok, wash and wipe dry. Heat the remaining oil in the wok. Lightly fry allspice grains, miles, ginger, onions in it. Add vinegar, sugar and soy sauce. Simmer for 2-3 minutes and then pour in the hot milk or broth. Place the pieces of the fried eel and simmer, stirring, until all the liquid has evaporated. When only oil remains in the wok or frying pan, remove from the heat, put the fish on a heated dish and procreate for 10 minutes under the lid. Before serving, drizzle with the oil left over from the simmer.