Pan Long Shan

Description
Steamed Whole Eel In black bean Sauce

Ingredients

 * Whole Eel 600 g
 * Chopped Spring Onion 1 tbsp
 * Chopped parsley 1 tbsp

Seasoning
 * Light Soy Sauce 1 tbsp
 * Sugar 1 tbsp
 * salt 1/2 tbsp
 * corn flour 1/2 tbsp
 * Mash ginger (or ginger juice) 1 tbsp

Sauce 1
 * Minced red pepper 1 tbsp
 * Mash garlic 2 tbsp
 * Mashed black bean 3 tbsp

Sauce 2
 * salt 1/2 tbsp
 * Sugar 1 tbsp
 * Dark Soy Sauce 1 tbsp
 * corn flour 1 tbsp
 * water 4 tbsp

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