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Zhejiang Dishes

    Eel Shreds, Ningpo style

    Eel Shreds, Ningpo style
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      300g cooked eel shreds
      50g ginger strips
      100g cooked bamboo shoot strips
      50g Chinese chives
      50g scallion

    1. Cut the ginger and chives into short lengths.
    2. Saute the eel shreds and ginger strips in 60% hot oil, add cooking wine, scallion-ginger juice and soy sauce, cover and simmer for a while.
    3. Add the bamboo shoot strips, clear soup, chive and scallion strips, bring to the boil, thicken with cornstarch, add a little sesame oil, sprinkle with pepper.

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