Chinese Recipes

 
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Materials
Whole Eel             600 g
Chopped Spring Onion         1 tbsp
Chopped Parsley          1 tbsp    

Seasoning
Light Soy Sauce        1 tbsp
Sugar        1 tbsp
Salt        1/2 tbsp
Corn Flour         1/2 tbsp
Mash Ginger  (or ginger juice)       1 tbsp

Sauce   1
Minced Red Pepper       1 tbsp
Mash Garlic           2 tbsp
Mashed Black Bean          3 tbsp

Sauce    2
Salt          1/2 tbsp
Sugar         1 tbsp
Dark Soy Sauce        1 tbsp
Corn Flour       1 tbsp
Water          4 tbsp  

Steps
1)   Clean eel with hot water, cut away eel's head
2)   Circle-cut eel's body by a small knife, slightly 5 mm in depth, almost to the bone
3)   Cut each 15 mm as one section, make many sections on whole eel's body
4)   Marinate eel including head for 10 minutes by seasoning, coated by oil
5)   Put eel into a flat-bottom steaming container, circle the eel's body
6)   Put the eel's head into the center of eel's circle, steamed 10 minutes by high heat
7)   Heat wok with 2 tbsp of oil, add in sauce (1), stir fry 
8)   Add in sauce (2), cook until boiled, add sauce onto the eel
9)   Sprinkle chopped parsley and spring onion, serve  

Remark 
tbsp -     table spoon
If you chop eel into thin section, steam only 8 minutes is okay.....
If the whole eel is so large to approx. 800 g, steam approx. 15 minutes..... 
If you don't like hot spicy, drop red pepper........