Ingredients
750 g (about 1 1/2 lbs) eel meat, 25 g cooked bamboo shoot slices, 100 g rehydrated shiitake mushroom slices, 1 pork hind leg butterfly bone.
Seasonings
500 g (about 1 lb) soybean oil (75 g or about 1/3 cup will be absorbed), 35 g Shaoxing wine, 30 g soy sauce, 15 g scallion, 10 g each ginger and sugar, 5 g sesame oil.
Instructions
1. Place the butterfly bone (removed from the pork hind leg) into a pot of water, bring to a boil and blanch until cooked through, then remove and rinse clean. Transfer to a wok, add Shaoxing wine, soy sauce, sugar, and water, bring to a boil covered, then reduce to low heat and braise until the sauce thickens. Pour into a bowl, cover with a plate, and steam in a steamer until the bone is tender and falling apart.
2. Heat the wok over high heat, add soybean oil and heat to 350°F (175°C), then fry the eel pieces for 3 minutes. Remove and let the oil temperature rise to 400°F (200°C), then return the eel for a second fry for 2 minutes. Drain the oil, then cut into 2.5-inch (6.5 cm) segments.
3. Return the wok to high heat, add soybean oil and sauté minced scallions until fragrant. Add the eel segments, pork broth, Shaoxing wine, and minced ginger. Cover and simmer over low heat for 10 minutes. Then add soy sauce, sugar, sliced shiitake mushrooms, and sliced bamboo shoots. Cover again and braise until the eel is tender and falling apart. Add the butterfly-shaped pork bones and continue cooking. Increase heat to high to reduce and thicken the sauce. Drizzle with sesame oil, transfer to a serving plate, and serve. This dish features a rich, thick sauce with a sticky, gelatinous texture.