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
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
Sauté minced garlic and ginger
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
Add sesame oil, some water, and a spoonful of sugar
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
The eel is ready, put it out, and sprinkle the chopped green onion and garlic on top
Heat the oil in the pot, this step is best to use lard!
Pour it on the plate, serve it while Silasla’s voice is heard, and start eating!