96
THE CHINESE COOK BOOK
EEL IN NET
網
MORN鱔
SEEN
- 4 pounds eel
- 1½ cups skinless chestnuts
- 1 teaspoonful Fun Wine
- White of 1 egg
- Lard (leaf lard) enough to wrap the eel
(a) Put the eel into warm water for 20 minutes. Take out and wash. Cut into pieces 1 inch long. Place in boiling oil and fry until yellow.
(b) Wrap each fried piece of eel with the lard. (This lard is the fat of a pig and looks like net.) Use the white of egg for paste.
(c) Put the wrapped eel into a pan. Add two cups more than enough water to cover. Add the chestnuts and Fun Wine. Cook until nearly dry (with about 2 cups of liquid remaining).
(d) Add Chinese gravy.
Garnish with parsley.
