Pan Long Shan

Description
Steamed whole eel in black bean sauce

Ingredients

 * 600 g whole eel
 * 1 tbsp chopped spring onion
 * 1 tbsp chopped parsley

Seasoning

 * 1 tbsp light soy sauce
 * 1 tbsp sugar
 * ½ tbsp salt
 * ½ tbsp corn flour
 * 1 tbsp mashed ginger (or ginger juice)

Sauce 1

 * 1 tbsp minced red pepper
 * 2 tbsp mashed garlic
 * 3 tbsp mashed black bean

Sauce 2

 * ½ tbsp salt
 * 1 tbsp sugar
 * 1 tbsp dark soy sauce
 * 1 tbsp corn flour
 * 4 tbsp water

Directions

 * 1) Clean eel with hot water, cut away eel's head.
 * 2) Circle-cut eel's body by a small knife, slightly 5 mm in depth, almost to the bone.
 * 3) Cut each 15 mm as one section, make many sections on whole eel's body.
 * 4) Marinate eel including head for 10 minutes by seasoning, coated by oil.
 * 5) Put eel into a flat-bottom steaming container, circle the eel's body.
 * 6) Put the eel's head into the center of eel's circle, steamed 10 minutes by high heat.
 * 7) Heat wok with 2 tbsp of oil, add in sauce (1), stir fry.
 * 8) Add in sauce (2), cook until boiled, add sauce onto the eel.
 * 9) Sprinkle chopped parsley and spring onion, serve.