Braised Eel in Soy Sauce
Zhejiang — Mother recipe · en it
A classic of Zhejiang cuisine, Braised Eel in Soy Sauce is a sweet and savory, fragrant, and exquisite dish.
⏱️ 15 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 4 eels
- 200 ml soy sauce
- 100 ml vegetable oil
- 2 onions
- 2 dried dates
- 2 scallions
- 1 tablespoon ginger
- 1 tablespoon chili
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- salt to taste
- cooking salt
Method
- Clean and cut the eels into pieces about 15 cm long.
- In a pot, heat the oil and sauté the onions, scallions, and ginger.
- Add the eels, scallion stalks, dried dates, and chili.
- Cover with soy sauce, lemon juice, and sugar.
- Boil over medium heat for 30 minutes, stirring occasionally.
- Layer the eel pieces with the sauce and simmer over low heat for another 15 minutes.
- Serve hot, adding salt to taste.
The story
Braised Eel in Soy Sauce has a history dating back to the Ming Dynasty, when it was served as a festive dish for nobles.
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