Ingredients
500 g eel (about 1 lb), hot broth as needed.
Seasonings
20 g fermented rice wine (jiuniang), 3 g each scallion, ginger, and sugar, 25 g each garlic slices, MSG, and pickled chili peppers, 4.5 g soy sauce, Pixian broad bean paste and Sichuan peppercorn powder to taste, 6 g wet water chestnut starch.
Instructions
1. Remove the bones from the eel and cut into pieces, then dry-fry in oil until the moisture evaporates. Add pickled chili, Pixian broad bean paste, ground Sichuan pepper, fermented rice wine, sugar, MSG, and soy sauce.
2. Add some broth and let it slowly reduce, then add scallions, ginger, and garlic slices, and finally thicken with a water chestnut starch slurry. This dish is savory, aromatic, crispy, and tender, with a golden color.