Chinese Dishes - Braised Eel in Worm Sauce

Ingredient Eel 4 taels Roasted pork 6 pieces Ginger 2 slices Shitake Mushrooms 4 Sectioned spring onion 1 stalk Crushed garlic 3 cloves

Seasoning

• Sugar 1/2 tsp

• Worm sauce (wo-chung sauce) 1 tbsp

• Corn starch 1 tsp

• Stock/ Water 2 tbsp

1. Slice eel. Sprinkle it with cornstarch. Deep fry until medium rare, then drain.

2. Soak and drain shitake mushroom. Blanch and drain roasted pork.

3. Saute ginger slices, sectioned spring onion, crushed garlic and worm sauce. Stir in shitake mushrooms, eel and roasted pork. Add stock/water and sugar. Simmer for 5 minutes.

4. Poke a chopstick to see if the fish is done. Once you can poke into the flesh, put on a serving plate.