Ingredients
750 g (about 1 1/2 lbs) each of live freshwater eel and premium clear broth, 100 g (about 3 1/2 oz) fatty pork.
Seasonings
50 g egg whites, 50 g pork caul fat, 50 g bamboo fungus, 20 g vinegar, 15 g cooking wine, 3 g ground white pepper, 5 g salt, 2 g Sichuan peppercorns, 1 g MSG, and 1 g ginger.
Instructions
Prepare the green eel (after killing, drain the blood completely, scald with hot water to remove the slime from the skin, or gently scrape the skin with a small knife and trim off the fins), then cut into 2 cm (about 3/4 inch) sections, or first use a knife to sever the bones, cut the eel body in half, and remove the internal organs; line a steaming bowl with caul fat, stand the eel sections upright on the caul fat; mix cooking wine with ground white pepper, salt, and Sichuan peppercorns, then drizzle evenly over the eel sections.
2. Cut the pork into 3.3 cm (about 1.3-inch) long and 0.5 cm (about 1/5-inch) thick slices, place them on top of the eel segments, seal the bowl mouth with parchment paper, steam in a steamer until cooked through, then remove; in another steaming bowl, combine egg whites and cold clear broth, stir well, steam until set into a white egg fluff, then remove and cut into pieces.
3. Cut the bamboo fungus into 2 cm (about 3/4 inch) segments and cook them in broth until tender; after removing the steamed eel bowl, rinse it twice with clear broth, drain thoroughly, invert onto a large round platter, remove the caul fat, and garnish around the edges with egg fluff and bamboo fungus; bring the superior clear broth to a boil, season with salt, white pepper, Shaoxing wine, and MSG to taste, then pour over the dish and serve with a side of ginger-vinegar dipping sauce. This dish features a white broth and clear presentation, with tender, succulent, and rich eel meat.