Recipe for ginseng and jujube eel soup:

1. Slaughter the live eel, remove the internal organs, wash and cut into sections, wrap the dangshen in gauze, and add it with the jujube. In a pot, add an appropriate amount of water and cook, add salt, monosodium glutamate, green onions, and minced ginger and serve.

2. Eat meat, jujubes, and drink soup twice a day

. Green Ingredients for eel soup: 1 live eel, 200 grams each of grass carp meat and shredded cooked chicken breast meat, 30 grams each of shredded fungus (water hair), shredded green vegetable leaves, and shredded cooked ham, 100 grams of shredded egg skin, eel 2000 ml of fish clear soup, appropriate amounts of cooking wine, onion juice, ginger juice, salt, egg white, starch, vegetable oil and pepper.

Method:

1. Slaughter the eel, wash it with clean water, chop it into paste separately with the grass carp meat, add cooking wine, onion juice, ginger juice, salt, egg white, and starch, Mix well and set aside;

2. Mix shredded cooked ham, shredded chicken breast, shredded fungus, shredded egg skin, and shredded green vegetable leaves, put them into a plate and spread them out with your hands Squeeze the eel paste into a ball, put it into a plate, mix the above kinds of silk, and finish in this order;

3. Take a large plate, apply a layer of oil, and roll it with all kinds of silk Put the fish balls into the plate one by one, steam them in a basket, take them out and put them into a large soup bowl;

4. Put the eel soup in the pot, bring it to a boil, add salt, and thicken the gravy with wet starch , pour into a large soup bowl, sprinkle with pepper and serve.

Efficacy: Replenishing the kidneys and dispelling wind, making the eyebrows prosperous and refreshing. It is suitable for hair loss and eyebrow loss caused by kidney yin deficiency and wind disturbance, sparse or dry eyebrows, dizziness, tinnitus, weakness of waist and knees, dry eyes, etc. Supplement: Ingredients for making Angelica eel soup:

Main ingredients: 300g eel Accessories: 25g Angelica Seasoning: 5g ginger, 20g glutinous rice wine

Angelica eel soup Method:

1. Wash the eel, disembowel it, remove the internal organs, cut into sections, and stir-fry in oil until half-cooked;

2. Add eel, angelica, ginger, and rice wine*** In a casserole, add an appropriate amount of water;

3. Fry the eel until it is cooked, remove the residue, add salt and MSG, and you can drink the eel soup.