Eel Braised with Chinese Onion

Method

1. 1 Remove the slime from the eel, cut it into 5 cm pieces, and marinate with turmeric powder and pepper for 15 minutes.
2. 2 Crush the shallots with the skin on — shallots are the same as spring onions from Central Vietnam, and their pungent smell is much stronger than red onions.
3. 3 Sauté the shallots in oil for 2 minutes, then caramelize the sugar until it turns a golden brown color.
4. 4 Add the eel to the pan, coat it with a layer of color, then pour in 100 ml of water and simmer over low heat for 20 minutes.
5. 5 Simmer until the sauce thickens, then sprinkle with pepper and chopped chili.

With an appliance

• Oven 45 min

  Replace step 4: cover and braise the eel with shallots on the middle rack of the oven at 170 degrees for 18 minutes; step 5, keep the lid open and cook on the stovetop for 5 minutes to thicken the sauce.