Ingredients: Monopterus albus 500g, Polygonum Multiflori Radix 10g, Radix Panacis Quinquefolii 60g, Polygonatum sibiricum 6g, peanut oil, refined salt, rice wine, clear soup, onion slices and ginger slices.

The method of eel soup is 1. Wash eels and cut into sections; Put Polygonum Multiflori Radix, Radix Panacis Quinquefolii, and Rhizoma Polygonati into a pot, add appropriate amount of water, boil for 50 minutes, and remove residues to get soup for later use.

2. Put the pot on the fire, add peanut oil to heat it, add onion and ginger slices to stir fry until fragrant, add eel slices to stir fry until fragrant, add rice wine, soup and salt, and stew for 20-30 minutes.

Characteristics of Monopterus albus soup: the soup is rich and delicious.