Ingredients: 750 grams of eel, 150 grams of pork spine, 60 grams of pork tendons, 30 grams of Codonopsis pilosula, 15 grams of Angelica sinensis, and 5 red dates.

Method (1) Cut open the eel and remove the internal organs and bones, use boiling water to remove the blood and mucus, and slice it into slices; soak the pig trotters; wash and chop the spine.

(2) Wash Codonopsis pilosula, Angelica sinensis, and red dates (pitted), put them into the pot together with eel, pork trotters, and pig spine, add an appropriate amount of water, bring to a boil over high heat, and then simmer over low heat. Simmer for 3 hours, add a little wine and salt to taste.