Raw materials: eel 1000g, wet starch 75g, yellow wine, soy sauce, sugar, monosodium glutamate, lard, chopped green onion and Jiang Mo.

Practice: scald the eel to death with boiling water and cut it into shredded eel with a knife. Drain the washed eel shreds, change knives and cut into 5 cm long pieces. Put the wok on a big fire, add oil to heat it, stir fry the eel shreds a few times, boil the yellow wine, cover the lid and simmer for a while to remove the fishy smell. Add soy sauce, Jiang Mo, sugar and monosodium glutamate, and cook for a while to make the shredded eel tasty. Add about 250 ml of fresh soup, simmer for 7-8 minutes, turn to high fire to collect juice, thicken with wet starch, add 12 ml of hot oil and stir well.

Shredded chicken and eel soup

Ingredients: shredded chicken 100g, shredded eel, egg white, wet starch, refined salt, soy sauce, balsamic vinegar, shredded onion and ginger, white pepper, sesame oil and clear soup.

Practice: Mix salt, egg white, wet starch and white pepper into paste, and then grab shredded eel and shredded chicken for sizing. Put clear soup in the pot, add salt, soy sauce and balsamic vinegar, bring to a boil over high fire, add shredded eel, shredded chicken and shredded ginger, thicken with wet starch, sprinkle with white pepper and shredded onion and ginger, and pour sesame oil.