250g of Monopterus albus, 200g of leek, 50g of onion ginger, 50g of rapeseed oil, a little cooking wine, pepper, salt and monosodium glutamate.

Pour rapeseed oil into 1 hot pot, add onion and ginger and stir-fry until the fish skin is crisp.

2 Pour in water, cooking wine and pepper. 15 minutes later, the fish soup is milky white.

3 Add leeks, add a little salt and monosodium glutamate (monosodium glutamate can't be put), turn off the fire after boiling.

4 Cook noodles in another pot. When the noodles are cooked, add the fish soup.

The second kind of eel soup

1. Cut two preserved eggs, clean two big eels by removing bones and intestines, change the knife into pieces, add a little salt, cooking wine, raw flour and egg white, mix well, cut half a box of fat tofu into small pieces, and cut ginger into filaments;

2. Pour half a pot of water into the soup pot, add shredded ginger, tofu and preserved eggs, add two spoonfuls of salt and one spoonful of salad oil, and bring to a boil;

3. When the soup just boils, add the mixed eel slices, stir well, cook until it boils again, then turn off the heat and stew for 3-5 minutes.

4. Add a little chicken essence and pepper to taste, and finally sprinkle with chopped green onion.