Hong Shao Shui Zhu (braised Eel With Soy Sauce)
Hong Shao Shui Zhu, or Braised Eel with Soy Sauce, is a classic dish in Huaiyang Cuisine. The eel is braised in a savory and slightly sweet soy sauce-based broth, resulting in tender and flavorful meat with a rich umami taste.
Ingredients
- 500g fresh eel, cleaned and cut into pieces
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 1 cup chicken broth
- 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a wok over medium heat. Add ginger slices and minced garlic, and stir-fry until fragrant.
- Add eel pieces to the wok and stir-fry for 2-3 minutes.
- Pour in soy sauce, Shaoxing wine, and sugar. Stir to coat the eel evenly.
- Add chicken broth and green onions. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the eel is tender.
- Transfer the braised eel to a serving dish and garnish with additional green onions if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Wok Cutting board Knife Serving dish
Tools
Stovetop
Serving suggestions
Serve the braised eel with steamed white rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Make sure to clean the eel thoroughly and remove any excess slime before cooking to avoid a fishy taste.
Cost
$15