*Eel is believed to be good for health and can make women beautiful
1/2 eel, about 1 lb (1/2 kg)
1/8 teaspoon pepper
4 oz (112 g) roast belly pork (sold in Chinese BBQ store)
12 garlic cloves
1 sq. in. tangerine peel
3 tablespoon oil
1/2 tablespoon wine
1 cup stock
3 teaspoon light soy
1 1/2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon cornstarch mix
Soak the tangerine peel till soft. Shred finely. Slice the shallots. Wash and cut the leeks into 1 1/2" (4 cm) sections.
Scrape off the slippery coating of the eel and cut into 1" (2.5 cm) sections. Coat with the pepper.
Cut the pork into 1/3" (0.8 cm) thick pieces. Mash the garlic.
Heat a casserole with the oil to sauté the shallots and garlic. Pour in the eel to stir fry briskly. Add the pork, leeks and tangerine peel to mix well. Sizzle the wine, add the stock and seasoning. Cover to simmer for 30 minutes. Thicken the sauce with the cornstarch mix. Serve hot in the casserole.