Ingredients
1 eel (about 400 g / 14 oz), 150 g (about 5 oz) fresh red chili peppers.
Seasonings
2 teaspoons each of shredded ginger and minced garlic, 5 Sichuan peppercorns, a pinch of white pepper, 1 teaspoon salt, 2 teaspoons each of sugar and stock, 1/2 tablespoon Shaoxing wine, and 500 g (about 1 lb) vegetable oil (60 g or 1/4 cup actually used).
Steps
1. Slit open the eel, remove the innards, and rinse clean. Flatten the eel with the back of a knife, then cut into small sections. Marinate with salt, cooking wine, and sugar for about 5 minutes.
2. Heat oil in a wok until hot, briefly slide the eel pieces through warm oil to cook them slightly, then remove and set aside. Add ginger strips, Sichuan peppercorns, and minced garlic, stir-frying until fragrant. Add fresh red chili peppers and stir-fry until they are about halfway cooked.
3. Add the blanched eel pieces, cooking wine, pepper, salt, and broth, then stir-fry over high heat for 2 minutes. Remove from the wok and plate immediately.