📝 About This Recipe
A crown jewel of Jiangsu's Huaiyang cuisine, Long Pao (Fried Eel Slices) is a masterclass in texture and temperature. This historic dish features fresh swamp eel, meticulously sliced and double-fried to achieve a 'crispy on the outside, tender on the inside' sensation that melts in the mouth. Glazed in a sophisticated sweet and savory sauce with a hint of aged vinegar, it represents the delicate balance and refined knife skills that define China's most elegant culinary tradition.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Ricefield Eel (deboned) (cleaned and sliced into 2-inch long strips)
- 1/2 cup Cornstarch (for dredging)
- 3 cups Vegetable Oil (for deep frying)
The Marinade
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Ginger Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Salt
Signature Glaze
- 2 tablespoons Chinkiang Black Vinegar (aged Chinese vinegar)
- 1.5 tablespoons Light Soy Sauce
- 3 tablespoons Granulated Sugar (adjust for desired sweetness)
- 3 tablespoons Chicken Stock (or water)
- 1 teaspoon Sesame Oil (for aroma)
Aromatics and Garnish
- 10 grams Fresh Ginger (cut into needle-thin julienne)
- 3 cloves Garlic (minced)
- 2 stalks Scallions (white parts only, finely sliced)
- 1 sprig Cilantro (for garnish)
👨🍳 Instructions
-
1
Pat the eel strips thoroughly dry with paper towels. Any excess moisture will prevent the eel from becoming truly crispy.
-
2
In a medium bowl, toss the eel strips with the Shaoxing wine, ginger juice, white pepper, and salt. Let marinate for 15 minutes to remove any 'muddy' river notes.
-
3
In a small bowl, whisk together the Chinkiang vinegar, light soy sauce, sugar, and chicken stock until the sugar is mostly dissolved. Set aside.
-
4
Dredge the marinated eel strips in cornstarch, ensuring each piece is evenly coated. Shake off any excess starch vigorously; you want a thin, translucent veil, not a heavy batter.
-
5
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). You can test the oil by dipping a wooden chopstick in; if bubbles form rapidly around it, the oil is ready.
-
6
Carefully slide the eel strips into the oil in batches. Do not overcrowd the wok. Fry for 2-3 minutes until they turn a pale golden color and feel firm.
-
7
Remove the eel with a slotted spoon and drain on a wire rack. Let the oil temperature rise back to 400°F (200°C) for the second fry.
-
8
Perform the 'flash fry': Return all the eel to the hot oil for 30-45 seconds until they turn a deep golden brown and become exceptionally crunchy. Drain immediately.
-
9
Discard the frying oil, leaving about 1 tablespoon in the wok. Over medium heat, sauté the minced garlic and half of the ginger julienne until fragrant but not browned.
-
10
Pour in the sauce mixture. Stir constantly until the sauce bubbles and thickens into a syrupy glaze that can coat the back of a spoon.
-
11
Quickly return the fried eel to the wok. Toss rapidly for 10-15 seconds so every piece is kissed by the glaze without losing its crunch.
-
12
Drizzle with sesame oil and give one final toss. Plate immediately, piling the slices high to maintain heat.
-
13
Garnish with the remaining fresh ginger julienne, scallions, and cilantro. Serve while the eel is still sizzling.
💡 Chef's Tips
The secret to this dish is the 'double fry' technique; the first fry cooks the meat, while the second at a higher heat creates the airy, crisp exterior. Always use Chinkiang (Zhenjiang) vinegar for an authentic malty acidity that cuts through the richness of the eel. Ensure the eel is bone-dry before dredging in starch to avoid a gummy texture. Work quickly once the sauce is thickened; the longer the eel sits in the liquid, the softer the crust will become.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed Jasmine rice to soak up the extra vinegar-soy glaze. Pair with a light, crisp Longjing (Dragon Well) green tea to cleanse the palate between bites. Accompany with a side of blanched bok choy or a cold cucumber salad for a refreshing contrast. This dish is best enjoyed as part of a multi-course Huaiyang meal, following a light soup.