Ingredients
2 eels (about 500 g / 1 lb total)
Seasonings
Green onion, ginger, garlic, salt, MSG, and ground white pepper to taste, 1 tablespoon each of Sichuan pepper oil and Shaoxing wine, 1/2 tablespoon sugar, 1 teaspoon rice vinegar, cornstarch as needed, and 750 g (about 1 2/3 lb) vegetable oil (about 50 g or 3 1/2 tablespoons will be absorbed).
Steps
1. Rinse the eel meat clean, cut into shreds, then mix evenly with salt, MSG, cooking wine, white pepper, egg white, and cornstarch slurry. Slide the eel shreds through hot oil until cooked through, then add shredded carrot and stir-fry briefly. Remove and drain the oil.
2. Heat the remaining oil in the wok, sauté scallions, ginger, and garlic until fragrant, then add cooking wine and vinegar. Add the shredded eel and shredded carrot, along with salt, sugar, MSG, and fresh broth, and stir-fry until well combined. Sprinkle with white pepper and drizzle with Sichuan pepper oil before serving.