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
Method
Slice eel. Sprinkle it with cornstarch. Deep fry until medium rare, then drain.
Soak and drain shitake mushroom. Blanch and drain roasted pork.
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.
Poke a chopstick to see if the fish is done. Once you can poke into the flesh, put on a serving plate.
