Ingredients:
½ lb celery
1 1/3 lbs eel
A few slices carrot
2 slices ginger
1 tsp minced garlic
Seasoning:
2 tbsp light soy sauce
1 tbsp wine
1 tsp cornstarch
Sauce:
1 tsp broad bean paste
1/4 tsp salt
1/2 tsp sugar
1/2 tsp cornstarch
3 tbsps water
Directions:
1. Trim celery. Cut diagonally into slices
2. Remove bone from fish, wash and scald. Then rinse fish in cold water to remove slime, pat dry and slice. Mix with seasoning and deep fry in oil.
3. Stir fry ginger, minced garlic and broad bean paste with 2 tbsps of oil until fragrant. Add celery and carrot. Stir fry for a while. Return fish. Stir in sauce. Mix well and dish up. Serve.
