Ingredients
1000 g (about 2.2 lbs) of eel.
Seasonings
25 g garlic, 15 g soy sauce, 10 g sesame oil, 3 g vinegar, 1.5 g white pepper.
Instructions
1. Briefly blanch the eel tail meat in boiling water, then remove. Take a small bowl and arrange the eel tail pieces neatly with the tails facing down, pressing them into the bowl. Pour boiling water over them twice, then invert the bowl onto a serving plate. Drizzle with soy sauce and vinegar.
2. Heat sesame oil in a wok over high heat, add minced garlic and fry until fragrant, then pour the hot oil and garlic over the fish, and sprinkle with white pepper. This dish features tender, silky fish that is refreshing and light, making it perfect for summer dining.