Eel Paste

Eel paste is a famous traditional dish of Jiangnan region, belonging to the Subang cuisine. It is named because the oil in the pan is still screaming after the eel paste is on the table.The oily eel paste is often used by Ah Pang as a topping for noodles. Today it was served with rice and I ate two bowls hahaha

How to make eel paste

Step1

La la la, clean the rice eel and cut into shreds. Mix the soy sauce and dark soy sauce starch evenly. Put two cloves of garlic and ginger together, and chopped green onion and another clove of garlic

Step2

Sauté minced garlic and ginger

Step3

Then pour in the eel and stir fry evenly, then pour in the rice wine and pepper, then pour the soy sauce starch in the bowl of juice

Step4

Add sesame oil, some water, and a spoonful of sugar

Step5

It takes a few minutes to cook the eel before it breaks. You can taste the eel when it is cooked to see if you need to add salt

Step6

The eel is ready, put it out, and sprinkle the chopped green onion and garlic on top

Step7

Heat the oil in the pot, this step is best to use lard!

Step8

Pour it on the plate, serve it while Silasla’s voice is heard, and start eating!