3 1/2 oz (100g) celery or garlic shoots into 1 inch (3cm)
3 1/2 oz (100ml) vegetable oil
5 tsp. rice wine
5 tsp. soy sauce
1 1/2 tsp. sugar
1/2 tsp. fresh ginger, sliced
1/2 tsp. garlic, sliced
1 scallions, chopped into 1 inch (3cm ) sections
1 tsp. vinegar
1/4 tsp. ground Sichuan peppercorns
RECIPE
Cut off the head the tail off the eel. Slit open the belly and remove the entrails. Cut off the meat along the backbone and discard the bone. Cut the meat into 2 inch (5cm ) slices.
Heat the oil in a wok to 400oF (205oC) , or until a piece of scallion green or ginger browns quickly when tossed into the oil and a haze appears above the surface. Add the eel and stir-fry until barely cooked. Stir in the soybean, celery or garlic shoots, rice wine, soy sauce, sugar, ginger, garlic ,and the sauce is almost completely reduced. Sprinkle with vinegar. Remove, sprinkle with the ground peppercorns, and serve.
Cut off the head the tail off the eel. Slit open the belly and remove the entrails. Cut off the meat along the backbone and discard the bone. Cut the meat into 2 inch (5cm ) slices.
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