First, cut the neck of the eel to bleed, cut open the stomach, clean all the things in the stomach, clean and cut off. Cut more ginger and put it in a frying pan. When the ginger turns golden brown, pour in the eel and stir-fry for a while to remove the fishy flavor of ginger and cook the soup very white. Pour in the right amount of water according to the amount of eel. If you like soup, you can also pour more water. Cover the pot with a lid and boil for about 10 minutes. Add some salt and turn off the heat.
Or put chicken soup and eel soup in the pot, 1 bowl each. Bring to a boil and add shredded eel, shredded chicken, gluten, add soy sauce, vinegar, green onion, ginger and salt. Once cooked, pour the egg into the flower and add water starch to thicken. Boil and put into a bowl, add pepper, monosodium glutamate, sesame oil.