Eel soup practice is as follows:
Raw materials: one river eel, 25 dried mushrooms, 1 spoonful of cooking wine, salt, MSG, 1 piece of ginger.
1, bought the river eel, chopped well, cut a few cuts (preferably not cut off).
2, ready dried mushrooms and ginger.
3: Soak the dried mushrooms in boiling water and set aside.
4: Slice the ginger and put it into the casserole with the eel and soaked dried mushrooms.
5, pour in water, pour a small spoon of cooking wine, high heat and cook for 10 minutes, turn to low heat and cook until the flavor is strong.
6: To confirm whether the eel is cooked or not, use chopsticks to pinch the meat.
7, then the most delicious eel soup is made.