250 grams of eel

75 grams of vermicelli

Salt 4g monosodium glutamate1g.

Pepper 1g yellow rice wine 15g

Detailed steps of eel vermicelli soup

1. The fine vermicelli is softened with boiling water and picked up;

2. Heat the wok, add half of eel bone soup and bring to a boil;

3. Put the fine powder strips into a hot pot, take them out and put them into a casserole;

4. Put the eel meat into the soup, heat it slightly, take it out and put it in a casserole;

5. Start another pot fire, add the other half of eel bone broth, and bring to a boil;

6. Add refined salt, monosodium glutamate and yellow wine, cook slightly, pour into the casserole and sprinkle with white pepper.