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.