Vegetarian Stir-fried Eel
1.
Soak the stalks of Xiangru to soften, and gently squeeze the water to dry.
2.
Add cooking wine, pepper and ginger to the fragrant ruin and steam it in a steamer over high heat for 20 minutes until fully cooked and let cool and drain. (The steamed broth can be used for stew)
3.
Use scissors to cut a long strip along the edge of the Xiangru.
4.
Soak up the water with a kitchen paper towel and cut into small pieces.
5.
Add pepper, salt and marinate for 15 minutes.
6.
Shred dried red pepper, parsley, and onion.
7.
Add appropriate amount of salt, balsamic vinegar, light soy sauce, cooking wine, sugar, honey, water starch to the bowl and mix well to make a sauce.
8.
Add appropriate amount of dried starch to the marinated Xiangru, so that each shiitake mushroom is evenly coated with starch.
9.
Fry into a 70% hot oil pan until the surface is slightly yellow.
10.
Raise the oil temperature to 80% hot. Re-fry the mushrooms until the surface is golden and crisp. Remove the oil and drain.
11.
Pour a little oil in the wok, add dried red peppers and stir-fry for a while.
12.
Add shredded onion and parsley and stir-fry evenly.
13.
Pour in the fried shiitake mushrooms and stir fry evenly.
14.
Pour the adjusted sauce along the side of the pot and stir quickly evenly.
15.
Finished product
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Finished product
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Finished product
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Finished product
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Finished product
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Finished product