ENG Li Kam Luen【李錦煮我敢教】EP53 Golden Eel Balls with Black Pepper & Tangerine Peel
2 觀看次數Come & cooking with MASTER CHEF “Ben Li”
Ingredients:
· Eel fillet 450g
· Coarse black pepper 2/3 tsp
· Dried tangerine peel strips 1 tsp
· Minced ginger 1 tbsp
· Shallots 2 bulbs
· Fermented bean paste 1.5 tbsp
· Scallion sections 1/3 cup
· Shaoxing wine as needed
Marinade:
· Lemon juice 2 tsp
· Sesame oil a dash
· White pepper a pinch
· Cornstarch 2 tsp
Sauce:
· Superior stock 3 tbsp
· Fish sauce 1 tsp
· Sugar 1 tsp
· Sesame oil a dash
· White pepper a pinch
Instructions:
1. Clean eel with cornstarch and salt to remove slime, rinse thoroughly, pat dry, then marinate with marinade for 15 minutes.
2. Dust eel with cornstarch, pan-fry until golden. Drain and set aside.
3. Saute ginger and shallots, add black pepper, tangerine peel, and bean paste. Return eel to wok, splash with Shaoxing wine.
4. Pour in sauce, simmer gently until reduced. Toss with scallions before serving.
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* English voice-over was generated by AI with the consent of Li Kam Luen
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