Steamed White Eel Black Bean

Soak the eel briefly in hot water, then scrape off the surface mucous membrane with the back of a knife.

Rinse the cleaned eel thoroughly, then pat it completely dry with paper towels.

Cut along the belly to remove innards, then slice through the spine at regular intervals without cutting through the skin.

Finely chop the fermented black beans, ginger, onion, garlic, and chili peppers separately.

Heat oil in a wok, stir-fry onion briefly, add half the garlic, then add black beans and cook for about twenty seconds before turning off heat.

With heat off, stir in ginger, salt, sugar, soy sauce, dark soy sauce, cooking wine, remaining garlic, and sesame oil until combined.

Pour the sauce over the eel and mix by hand so all parts are coated, then seal and marinate for about twenty minutes.

Coil the eel in a deep dish with cut sides facing out and the head in the center, then spoon the sauce evenly over the top.

Place the dish in a steamer once water is boiling and steam for twenty to twenty-five minutes.

Sprinkle white pepper and scatter chili peppers on top, then drizzle with hot oil before serving.