1. Monopterus albus often lives in the mud bottom of paddy fields, rivers, streams, ponds, canals and lakes, and is produced all over China.

Today, Lao Liu will share the practice of "blood eel soup". Friends who like it can collect it first and try it yourself when you have time.

3. Let's begin to introduce the required ingredients:

Wild Monopterus albus, two eggs, onion and ginger.

4. Slice ginger, mince shallots, prepare a casserole, put cold water in the casserole, cut a few knives on the head and neck of live wild eels, and bleed blood in the casserole. Blood eel soup has a great nourishing effect on the body. Then cut the eel into small pieces and wash it for later use.

5. Pour oil in a hot pan, first add ginger slices and stir fry until fragrant, then add eel segments and stir fry for a while, then add cooking wine to remove fishy smell, then put eel segments into a casserole, cover the lid and boil for 30 minutes, then add two eggs and cover the lid and stew for 10 minute.

6. Then add a spoonful of salt, sprinkle with pepper and sprinkle with chopped green onion in the bowl. A pot of fresh and nutritious blood eel soup is ready.

7. Monopterus albus is used for long-term rheumatism, limb soreness and weakness of waist and feet. Can be compatible with Eucommia ulmoides Oliv. , Taxilli, Cortex Acanthopanacis, decocted.