Eel maw with ginger in soup

Main ingredient: eel maw 150g

Seasoning: ginger 20g

Practice steps:

1. Prepare the fish maw, and then put it into the water to soak for three hours

2. Take out of soaked fish maw and put it into a pot and add the right amount of water, with a high fire for half an hour, and then turn to a small fire slowly stewed

3. p>3. Wash the mushrooms and cut them into strips

4. Prepare another pot, put in the chicken bones, ginger and wine, and cook the chicken bones

5. Pour the stewed chicken bones together with the mushrooms into the pot of fish maw

6. Continue to stew for fifteen minutes over high heat, and then turn down the heat to low, and then the pot can be ready after half an hour