Astragalus and eel soup
Eel 500 grams (2 strips) | Astragalus 20 grams |
Ginger 1 small block | Salt Appropriate amount |
Totole Cooking Wine 1 tablespoon | Chives 2 roots |
Ham slices 4 tablets |
Step 1
Fresh wild eel bought at the market.Step 2
Ask the store to kill the eel and remove its internal organs. Then soak it in 85°C hot water at home to remove the mucus on the surface, then clean it and cut it into sections for later use.Step 3
Rinse astragalus with clean water to remove surface impurities. Slice ginger and tie with chives.Step 4
Soak the ham slices in cooking wine in advance to remove the fishy smell.Step 5
Put the eel in a ceramic stew pot, add astragalus root, ginger slices, chives, and cooking wine.Step 6
Add an appropriate amount of water, bring to a boil, skim off the foam, and continue simmering for 45 minutes.Step 7
After 40 minutes, check whether the eel is cooked through. After stewing, add an appropriate amount of salt to taste.Step 8
Finally, serve on a plate and sprinkle with pepper and green onions. Astragalus and eel soup cooking techniquesThe dosage of astragalus can be adjusted appropriately according to personal taste and needs.