Zhejiang Braised Spring River Eel with Bamboo Shoots and Yellow Wine

Prepare the ingredients: Clean the river eel thoroughly, remove any excess slime, and cut into 2-inch segments. Peel the spring bamboo shoots and slice them into thin pieces. Slice ginger and cut spring onions into sections.

Blanch the bamboo shoots: Bring a pot of water to boil, add the sliced bamboo shoots, and blanch for 2-3 minutes to remove any bitterness. Drain and set aside.

Sear the eel: Heat cooking oil in a wok or deep pan over medium-high heat. Add the eel segments and sear for 2-3 minutes on each side until lightly browned. Remove and set aside.

Sauté aromatics: In the same wok, add ginger slices and spring onion sections. Stir-fry for 1-2 minutes until fragrant.

Braise the dish: Return the seared eel to the wok. Add Shaoxing yellow wine, light soy sauce, dark soy sauce, rock sugar, blanched bamboo shoots, and water or chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the eel is tender and the sauce thickens.

Season and finish: Season with salt and white pepper to taste. Stir gently to combine. Cook for an additional 2-3 minutes until the sauce is glossy and coats the ingredients evenly.

Serve: Transfer to a serving dish, garnish with extra spring onion if desired, and serve hot with steamed rice.