Braised Eel
Hot Dishes

Braised Eel

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Eel

About This Recipe

This Spicy Stir-Fried Eel is a bold and flavorful dish that combines tender eel with fiery peppers and aromatic spices for an unforgettable meal. Fresh eel is marinated in cooking wine and salt, then quickly fried to lock in its delicate texture. The real magic happens when it’s stir-fried with garlic, ginger, and numbing Sichuan peppercorns, creating a rich, fragrant base. Hot peppers and small peppers add a vibrant kick, balanced by a savory-sweet sauce made with light soy sauce, vinegar, and a touch of sugar. Finished with a glossy water starch glaze, every bite is packed with umami depth and just the right amount of heat. Perfect for spice lovers, this dish brings restaurant-quality excitement to your home kitchen. Serve it over steamed rice to soak up every drop of the delicious sauce!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • eel 200g
The aromatics
  • hot peppers 50g
  • small peppers 50g
The sauce & seasonings
  • garlic 2 cloves
  • ginger 10g
  • cooking wine 1 tbsp
  • oil 2 tbsp
  • Sichuan peppercorns 2g
  • vinegar 1 tbsp
  • light soy sauce 1 tbsp
  • sugar 1 tsp
  • water starch 1 tbsp

menu_book Directions

1
Step 1
Clean the eel, cut off its head and tail, and cut it into sections. Marinate the eel sections in cooking wine and salt for a while, then rinse and drain the water.
2
Step 2
Clean and wash the hot peppers and small peppers, remove the seeds, and cut the hot peppers into strips. Crush the garlic and cut the ginger into strips.
3
Step 3
Heat oil in a wok, add the eel sections and fry briefly, then remove and drain the oil.
4
Step 4
Leave some oil in the wok, add a few Sichuan peppercorns to bring out the flavor, then remove them. Add the eel sections and stir-fry with ginger and garlic until fragrant. Add cooking wine, hot peppers, small peppers, vinegar, light soy sauce, salt, and sugar, and stir-fry for a few minutes. Add water starch to thicken the sauce and serve.

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