Simmered Eel & Pork

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::Simmered Eel & Pork

*1 eel about 20 oz. in weight
*6 oz. roast pork
*2 sprigs leek
*3 oz. garlic
*3 oz. Peking cabbages
*some ginger shreds and
dried tangerine peel shreds
Marinade:
*0.25 t. pepper powder
*0.5 t. each of oil, sugar and
salt
*1 t. potato starch
Cornstarch Solution:
*0.5 t. each of salt, sugar
and dark soy sauce
*1 t. potato starch
*3 T. water

Method:

1. Cut up the roast pork into serving pieces; clean and section the leeks; clean and section the Peking cabbages. 2. Rub the eel with coarse salt, scald in boiling water and rinse. Pat dry, cut up into 2cm thick pieces, mix well with the marinade, scald in warm oil. 3. Deep-fry the garlic till golden brown, scoop out. 4. Heating 3 T.s of oil, stir-fry the garlic, cabbages and leeks well; add the eel and tangerine peel shreds; pour in boiling water. Simmer over low heat for 15 minutes, stir in the roast pork, ginger shreds and cornstarch solution. Bring to the boil to serve.

Total time:

60m

Cooking technique:

simmering

Cuisine:

Taiwan

Food menu:

seafood

Cholesterol:

75mg

Carbohydrates:

10g