The practice of making milk eel soup: eel pot
Ingredients: eel 300g, bacon, vegetable oil and yellow wine.
Practice:
1, Monopterus albus washed and cut into sections.
2. Wash the bacon and slice it.
3. Wash the onion, ginger and garlic taro and slice it.
4. Put oil in the pot and heat it. Add ginger and garlic and stir-fry for a while.
5. Stir-fry garlic and add eel.
6. When the eel is stir-fried and discolored, add bacon and stir-fry until the bacon is slightly oily, add yellow wine.
7. Add rice wine and stir-fry for a while, then add boiling water and skim off the floating foam.
8. After the water is boiled, turn it into a casserole and cook for ten minutes, then add taro. After the taro is boiled and softened, sprinkle chopped green onion and serve.
Practice of adding milk eel soup
How to make milk eel soup: eel fish soup.
Ingredients: Monopterus albus fish soup 500g, ginger, Pleurotus ostreatus, corn oil, salt, monosodium glutamate, chicken essence, white pepper and Lycium barbarum.
Practice:
1, pour in a proper amount of corn oil, heat the oil, pour in ginger, fry until fragrant, add eel, and fry until golden brown on both sides.
2. Pour in the cold water that has just passed the fish, cover the pot until it is boiled into a white soup, add salt, oyster mushrooms, chicken essence, monosodium glutamate and white pepper, cook for 5 minutes, and sprinkle with medlar.
Practice of adding milk eel soup
The practice of making milk eel soup: eel bean curd soup
Ingredients: 5 eels, 400g tofu.
Practice:
1, eel cut into sections.
2. Cut the tofu into large pieces.
3, boil water in the pot, add ginger, add eel pieces after fennel is boiled.
4. Add tofu blocks to cook eel soup.
5, simmer for 30 minutes, sprinkle with chopped green onion.