Take three or five eels weighing two or three pounds, wash and cut into sections, then take a bowl of mung beans and stew them in a crock with low fire until the mung beans bloom. Add a little garlic, ginger and salt, eat it while it is hot, and make it up. Monopterus albus is separated, and the meat is tender and smooth; The soup is clear and yellowish, and mung beans burst like plums floating on it, so you can stutter and chew slowly. If good friends sit opposite each other, a little wine will be drunk slowly, and the soup will moisten the throat, which is better than the wonderful mirror of "stirring the red in the static furnace".