Page:The Chinese cook book.djvu/122

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(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.