Choose a large eel, remove its head and tail, and chop it into inch-long1 segments. First, fry them in sesame oil until thoroughly cooked and place them on the side. Take the tender tips of fresh chrysanthemum greens2 and stir-fry them until done, using the oil previously used to cook the eel. Next, place the eel on top of the greens, season, and braise them for one incense stick of time.3 The quantity of chrysanthemum greens used should be about half that of the eel.4
1I know, I know, the Chinese cun (寸) is not related to any of the Western inches. But it reads better.
2Tongcai (蒿菜), which is also known as tonghao (茼蒿) or the “edible chrysanthemum” in English, has a unique flavour that can be strangely addictive once you get used to it.
3Basically, the chrysanthemum greens are to be cooked until brown and mushy. There seems to be this dichotomy in Chinese vegetable cooking: it’s either done quickly over high heat, no more than a few minutes, or it’s deliberately cooked until brown and falling apart.
4By the time you finish reading this, you would have realized this dish is not any sort of fried food in the Western sense (and that appetizing header image is a total lie). Actually, it would be more accurate to call this “eel braised with chrysanthemum greens”. The initial frying is most likely there to form a seared layer on the eel and prevent it from disintegrating during the incense stick’s worth of cooking time. The reason for the name would have be a mystery except for diners in the know.