Shredded eel noodle soup

Ingredients: 200 grams of noodles, 100 grams of eel, 20 grams of leeks, appropriate amounts of salad oil, fresh soup, salt, monosodium glutamate, pepper, and green onions.

Method: Boil the noodles in a pot of boiling water, take them out and cool them, and drain the water; cook the eels in boiling water, then remove the bones and take out the meat to get cooked eel shreds. Put the pot on the fire, add a little salad oil, add cooked eel shreds and leeks and stir-fry briefly, add fresh soup and noodles and cook, season with salt and MSG, put the pot into a bowl, sprinkle with pepper and green onions and serve.

Leek box

Ingredients: 400 grams of fermented dough, 300 grams of egg and leek filling.

Method: Knead the fermented dough evenly, cut it into 40 grams of dough, roll it into a dough, wrap it with egg and leek filling, knead it into a leek box green body, bake it in a pan until mature. Ready to plate.