Ingredients
600 g (about 1.3 lbs) eel, 50 g (about 1/3 cup) water chestnut flour, 2 egg whites, and some clear broth as needed.
Seasonings
sesame oil, salt, lard, water chestnut flour, garlic, ground white pepper, and Shaoxing wine, all to taste.
Instructions
1. Place the eel flat on a cutting board. Use a bamboo skewer to split it open along the belly into two fillets. Remove the backbone, skin, and tail. Pat dry with a clean cloth (do not rinse with water, as this would affect the freshness), then slice into lotus-leaf-shaped pieces.
2. Heat lard over high heat, add the eel slices and flash-fry until crispy, then remove and drain the oil.
3. Add additional lard to the wok and heat until hot, then crush the garlic cloves and stir-fry until fragrant, add clear broth, Shaoxing wine, water chestnut starch, and salt to make a sauce, then add the eel slices and stir-fry briefly, drizzle with sesame oil and sprinkle with white pepper before serving.