Shredded Eel in Sauce

出自 027
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Shredded Eel in Sauce


Shredded Eel in sauce is a well-known traditional food introduced from Shashi and Jinzhou where people have eaten it for hundreds of years. In the 8th year of Daoguang Period of Qing Dynasty (1928), Zhu Fazhe, a native of Jianli, served as a county magistrate in Yilan, Taiwan. Once a dispute arose from the collapse of field border due to eel’s burrowing. He asked the accompanied chef to cook the eels for a dinner and invited both the accuser and defendant to eat, encouraging people to capture and eat eels so that this kind of dispute can be settled fundamentally, which had become a fine story at everybody’s lips. Also from then on, eating eels had become popular in Taiwan. Eels are not only delicious in taste, but have medicinal properties. It is recorded in Records of Reputable Doctors that it can treat deficiency and nourishes five internal organs, i.e., heart, liver, spleen, lungs and kidneys. Shredded Eel in sauce derives its name from its bar-shaped pieces fried and cut after bones are removed. While the pieces also look like bamboo joints, thus it has another name as bamboo-joint like shredded eel in sauce. This dish is prepared in following procedures: first, fry the fish to be crisp twice in oil of different temperatures, and then put the yellow juice made of sugar and vinegar so that it tastes crisp outside but tender inside with a golden appearance. This fish in Laodaxingyuan Restaurant and Laohuibin Restaurant are exquisitely made with high-quality materials and seasonings.