5g of Monopterus albus, 45g of Astragalus membranaceus, 3g of Chinese yam, 15g of longan pulp, 3 slices of ginger and 5 red dates.

Practice

1. First, cut the eel clean, gut it, marinate it with salt to remove mucus, wash it, drag it with boiling water to remove blood and slice it, saute it with ginger in the oil pan, add a little good wine and scoop it up for a while.

2. Wash Astragalus membranaceus, Dioscorea opposita, longan pulp and red dates (remove the core), put them in a casserole with eel, add appropriate amount of water, boil them with strong fire, then simmer for 1 hour and season.