Practice: Slaughter the live eel, remove the skull and internal organs, wash the blood stains with clear water, blanch it in a boiling water pot, rinse it with clear water, cut it into two-inch long sections, put it on a plate, and cut the back with a cross knife.
Cut the onion into sections; Sliced ham, sliced magnolia, sliced mushrooms and diced pork suet, all sprinkled on eels.
Add broth, refined salt and cooking wine, steam for 15 minutes, pour the original soup into the pot, add broth to boil and thicken, and sprinkle with pea sprouts as a side dish.
Take with meals.
Eel tastes warm and sweet, and enters liver, spleen and kidney meridians.
Eating habits are compatible with eel wind, and those with itchy skin should not eat. Dysentery, abdominal distension is real, and it is not edible.
Yangshengtang suggested that this soup can tonify yang, nourish blood and dredge collaterals. Can be used for asthenia, chronic dysentery, hemorrhoid bleeding, liver and kidney deficiency, lumbago, etc. According to Compendium of Materia Medica, Monopterus albus can not only enrich blood, invigorate qi, diminish inflammation, disinfect and dispel wind and dampness, but also tonify middle energizer, nourish blood and treat deficiency. Folk medicine is used to treat fatigue cough, damp-heat itching, intestinal wind, hemorrhoids and deafness.