|Garlic||1⁄2 Clove (2.5 gm)|
|Onions||2 , sliced|
|Mushrooms||8 , soaked and sliced|
|Soy sauce||1 Tablespoon|
Cut the eels into 2 inch lengths and rub with salt and pepper.
Heat a pan with the oil and saute the garlic for 1 minute and discard.
Saute the eels in the pan till they are brown.
Transfer them into a saucepan and add ginger, onions, mushrooms, sherry and water.
Bring to a boil, cover and simmer for 10 minutes.
Mix the ingredients for the marinade and add to the liquid and simmer for 5 minutes more.
Stir once or twice and season with pepper and salt to taste.
Serve hot in a shallow bowl.