Quick-Fried Shrimp and Eel
关于炸虾是一道经典浙菜炒菜约分钟即可完成主料选用虾
浙炒鳗鱼是浙江经典传统名菜，也是浙菜的代表作。夏宝山味道清淡鲜美，制作精细，以炒、蒸、煨、炖着称。下堡山深受当地家庭和餐馆的欢迎。
Ingredients
- Freshwater eel 300g (cut sections)
- Shrimp 100g
- Ginger 10g (sliced)
- Garlic 4 cloves
- Scallions 3
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1/2 tsp
- Cornstarch 1 tbsp
- Cooking oil 2 tbsp
Instructions
- 1. Clean eel. Cut into 4cm sections.
- 2. Heat oil, stir-fry eel sections until golden.
- 3. Add shrimp. Stir-fry until pink.
- 4. Add ginger, garlic and scallions.
- 5. Add Shaoxing wine.
- 6. Add soy sauce, sugar and a little water.
- 7. Simmer 2 minutes.
- 8. Thicken with cornstarch slurry. Serve hot.
文化小知识
Zhejiang stir-fried eel embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Zhejiang stir-fried eel is a concentrated expression of this ingenuity.