Slaterail Jiaobai Eel Stir-Fry

Name: Slaterail Jiaobai Eel Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (130 ml)
Cuisine: French Classic
Ingredients: 2 调羹 = 30 ml yellow wine Shaoxing; 1.5 调羹 = 22.5 ml dark soy Dark Soy; 1 调羹 = 15 ml light soy Light Soy; 1 调羹 = 15 ml sugar Sugar; water to cover Water; 2 调羹 slurry (30 ml) Cornstarch; 葱末 (响油 well) (5 g) Scallion; 蒜末 (响油 well) (5 g) Garlic; 1 调羹 white pepper (响油 well) (15 ml) White Pepper

Independent adaptation of a publicly published Renhe Guan Kitchen recipe. Not affiliated with, sponsored by, or endorsed by Renhe Guan Kitchen.

From a starred kitchen.

Ratio

Shaoxing 30 mlDark Soy 23 mlLight Soy 15 mlSugar 15 mlCornstarch 30 mlWhite Pepper 15 ml

Ingredients

Shaoxing — 2 调羹 = 30 ml yellow wine
Dark Soy — 1.5 调羹 = 22.5 ml dark soy
Light Soy — 1 调羹 = 15 ml light soy
Sugar — 1 调羹 = 15 ml sugar
Water — water to cover
Cornstarch — 2 调羹 slurry (30 ml)
Scallion — 葱末 (响油 well) (5 g)
Garlic — 蒜末 (响油 well) (5 g)
White Pepper — 1 调羹 white pepper (响油 well) (15 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Slaterail Jiaobai Eel Stir-Fry wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 1 national award

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Brickpass Balsamic–honey Glaze★ STARRED KITCHEN
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Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

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Provenance

Renhe Guan kitchen (人和馆). Shanghai benbang. Cited awards include: Michelin 1* (Renhe Guan, Shanghai).

Originally published as Jiaobai Eel Stir-Fry Seasoning (+响油).

Adapted from a Renhe Guan kitchen (人和馆) recipe (Renhe Guan kitchen / The Paper 淘最厨房).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Renhe Guan kitchen / The Paper 淘最厨房 (published as “Jiaobai Eel Stir-Fry Seasoning (+响油)”). Full citation lives in Provenance.

Companion jar