Materials: 1 white eel, 10 grams of green onion, 15 grams of ginger, 20 grams of yellow wine, 2 grams of vinegar, 3 grams each of coriander leaves and refined salt, 0.5 grams of pepper, 1,000 grams of broth, 3 grams of coriander leaves and 5 grams of sesame oil.

Practice:

1, white eel from the head of slaughter, with chopsticks from the cut into the abdomen stir out the viscera, wash with water to remove blood, and then scalded with boiling water to remove the mucus, in the spine every interval of 0.5 centimeters graver a knife, and then cut into 5 cm long section.

2. Boil water in the pot, add vinegar, and boil the eel section over high heat, then boil it through and pull it out.

3, the pot into the broth, wine, scallions, ginger slices boiled, down into the eel section, add salt, with a small fire, boiling, simmering for about 1 hour, pick out the scallions, ginger slices do not need to add pepper, dripping into the sesame oil, out of the pot into the soup bowl, sprinkled with cilantro leaves that is completed.

Features: light color, tender fish, milky soup, salty and mellow.

Ingredient efficacy: white eel flavor sweet, sexual flat, into the spleen, kidney, lung meridian, containing protein, fat, myristic acid, eel acid, calcium, phosphorus, iron, a variety of vitamins, etc., the nutritional value of the high, there is to dispel wind-dampness, make up for the weakness of the win, the efficacy of the killing of worms, tuberculosis patients are very beneficial.