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苦脉炒黄鳝

Stir-Fried Bitter Stalks with Eel

■ 主料 ■ Main Ingredients
黄鳝 300克 300 grams eel
苦脉 500克 500 grams bitter stalks (leaves removed, stems retained)

■ 辅料 ■ Auxiliary Ingredients
酒糟 10克 10 grams wine dregs
姜丝 10克 10 grams shredded ginger
蒜蓉 10克 10 grams minced garlic

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
味精 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon ground pepper
鱼露 2茶匙 2 teaspoons fish sauce
猪油 2汤匙 2 tablespoons lard
芡粉水 1汤匙 1 tablespoon starch slurry

■ 制作流程 ■ Method
1. 将黄鳝杀好洗净，切成段，苦脉去叶留梗，切成 1. Clean and cut the eel into segments. Remove the
段备用。 leaves from the bitter stalks and cut the stalks into
2. 将锅烧热后放入猪油加热，加入姜丝和黄鳝煸 segments.
炒，再加入鱼露和胡椒粉调味，翻炒均匀后盛出 2. Heat the wok and add the lard to heat up. Stir-fry
备用。 shredded ginger and eel, Then season with fish sauce
3. 锅中留少许油，放入蒜蓉和酒糟炒香，再加入苦 and ground pepper. Stir-fry until well combined, then
脉略炒。调味后倒入煸炒好的黄鳝，翻炒均匀， remove from the wok and set aside.
最后用水淀粉勾芡，即可出锅。 3. Leave a small amount of oil in the wok, stir-fry the
minced garlic and wine dregs until fragrant. Add the
■ 风味特色 bitter stalks and stir-fry briefly. Season and then add
糟香浓郁，黄鳝爽脆。 the pre-cooked eel. Stir-fry until evenly combined.
Thicken the sauce with starch slurry. Remove and
serve.

■ Flavour Characteristics
Rich aroma from the wine dreg, and the eel is tender and
crispy.