(1) ingredients: loach 1000g.

(2) Accessories: 4 slices of ginger, 2 tablespoons of cooking wine, appropriate amount of onion, salt 1 teaspoon, half a teaspoon of chicken essence and half a teaspoon of pepper.

(3) First remove the head of the loach and wash the internal organs.

(4) Add 2 slices of ginger to the water, boil 1 tbsp cooking wine, and pour the washed loach into the fire for stewing for 2 minutes.

5] Rinse the mucosa with clear water.

[6] After the oil is heated, add ginger slices and onion knots and stir fry.

Once the loach is added, fry for more than ten seconds.

Remove water and cooking wine to a casserole and boil.

(9) Stew the fish with low fire until it is crisp and rotten, and the soup is thick.

Finally, add salt to taste.

2. How to make eel soup:

(1) Ingredients: 3 pieces of Monopterus albus, mushroom 100g, venetian blinds 100g, bacon 1 slice.

(2) Accessories: a little blending oil, 2 tablespoons cooking wine, a little salt, a little white pepper, a little chopped green onion, 3 slices of ginger, 2 garlic cloves, and Lycium barbarum 10.

⑶ Slaughter Monopterus albus, gut it, scald the outer mucosa with hot water and wash it.

(4) Cut the eel into small pieces, then wash the bacon with warm water and cut it into small pieces for later use.

5] Wash the mushrooms with clear water and cut them into small pieces. Rinse the Venice knot with clear water for later use.

[6] Add a little blending oil to the wok and heat it. Add ginger and garlic to taste.

(7) First, put the eel segments and bacon slices into the pot, stir-fry for a while, and then add a proper amount of cooking wine.

(8) Then stir-fry the mushrooms in the pot.

(9) Then add a proper amount of water and start stewing. When the soup in the pot boils, put the squeezed louver knots into the soup to boil.

⑽ Sprinkle a little chopped green onion, medlar and white pepper and mix well.