Ingredients
500 g (about 1 lb) live eel, 50 g chicken broth, 40 g winter bamboo shoots, 25 g egg whites.
Seasonings
20 g Shaoxing wine, 20 g garlic cloves, 15 g cornstarch, 10 g scallion whites, 5 g sugar, 2.5 g salt, 0.5 g white pepper.
Instructions
1. Kill the eel live, remove the bones, scrape off the skin, and wash clean. Soak in clean water until the flesh turns white, then remove and drain. Cut into fine shreds, rinse once more in clean water, drain and pat dry. Transfer to a bowl and mix with egg white, salt, Shaoxing wine, and water starch to coat. Finely shred the winter bamboo shoots, white scallion parts, and garlic cloves separately.
2. Heat a wok over high heat, add lard and heat to 140°C (285°F), then slide in the eel shreds and quickly stir-fry until they turn white, remove and drain the oil. Leave a small amount of oil in the wok, add scallion and garlic shreds and briefly fry until fragrant, then add bamboo shoot shreds and stir-fry. Return the eel shreds to the wok, add chicken broth, Shaoxing wine, salt, and sugar, bring to a boil, thicken with a cornstarch slurry, gently toss the wok, transfer to a plate, and sprinkle with white pepper. This dish is silvery white like silver threads, with tender and succulent eel shreds.