Ingredients
500 g (about 1 lb) eel, 50 g (about 1/2 cup) shredded winter bamboo shoots, 30 g (about 1/4 cup) shredded red bell pepper, 10 g (about 2 tablespoons) shredded shiitake mushrooms, 3 g (about 1 tablespoon) cilantro, 30 g (about 2 tablespoons) beaten egg.
Seasonings
10 g each of shredded scallion and ginger, 2 g each of salt and MSG, 30 g each of cornstarch and Shaoxing wine, and pepper, sesame oil, and oil to taste.
Instructions
1. Remove the skin, bones, and head from the eel, clean the cavity, then cut into 6 cm (about 2.4-inch) long strips. Coat with beaten egg and starch.
2. Heat oil in a wok until hot, add the shredded eel and quickly stir to separate, then remove and drain the oil; briefly blanch the shredded winter bamboo shoots, bell peppers, and shiitake mushrooms in the oil.
3. Leave a small amount of oil in the wok, add shredded scallion and ginger and stir-fry until fragrant, then add the eel, winter bamboo shoots, shiitake mushrooms, bell pepper strips, salt, MSG, and cooking wine, stir-fry until well combined, sprinkle with white pepper, drizzle with sesame oil, and garnish with cilantro. This dish is savory and aromatic, sure to whet the appetite.