As one Wuxi dish of Jiangsu dish system, it is a particular traditional dish among Jiangsu eel dishes and has been famous both at home and abroad. With a history of over 100 years in Wuxi, it is a pearl among Wuxi cold dishes.
It looks brown and shiny, tastes salty with sweet, crispy and delicious and is cooked with thick sour juice.
For cooking this dish, Wuxi famous chefs will surely select a fresh and living eel weighed about 1,500g as the raw material, then put it into clean water with 3% salt, boil with the cover until the eel’s mouth is open, then fish out and rinse in clean water, cut the whole eel meat along the chine, put into the 80% hot oil pot to fry for about 3 minutes, then fish out and wait for the oil temperature returns to 80% hot, and then fry the eel meat again for about 4 minutes, after that shift to soft fire and fry, and finally put with the marinade of Shaoxing yellow wine, bruised ginger, soy sauce and white sugar until it is boiled.
