Ingredients
500 g (about 1 lb) sea eel fillet, 75 g (about 2.6 oz) pork fatback, 75 g (about 2.6 oz) all-purpose flour, 4 egg whites.
Seasonings
45 g (about 3 tablespoons) red fermented rice, 45 g (about 3 tablespoons) sesame oil, 20 g (about 1 1/2 tablespoons) Shaoxing wine, 20 g (about 1 1/2 tablespoons) sugar, salt to taste.
Instructions
1. Cut the pork fat into 12 rectangular slices, each 4.5 cm long and 1.8 cm wide; split open the eel's belly, remove the innards, rinse clean, and take the middle section, about 500 g (roughly 1 lb). Cut it in half lengthwise, then slice into 12 rectangular pieces, each 4.5 cm long and 2 cm wide. Split each piece into two slices, but leave one edge attached so they remain connected.
2. In a small bowl, combine the red fermented rice, sugar, wine, and salt.
3. Dip the eel fillets in a mixture of salt and wine; place the fatback slices in a small bowl with seasonings and toss to coat, then sandwich them one by one between the eel fillets, spread a paste made of egg white and flour around the edges of the fish to seal the gaps.
4. Heat oil in a wok over high heat (700 g, about 3 cups), add the eel fillets and deep-fry until crispy, about 5 minutes, then drain the oil, add sesame oil and briefly stir-fry before serving.