Ingredients: Monopterus albus, soy sauce: 1/2 tbsp raw flour: 1/2 tbsp pepper: 1/4 tbsp oil: 2 tbsp sesame oil: 1/4 tbsp salt: proper amount of vermicelli: 1 tied ribs: 200g Monopterus albus.

Exercise:

1. Wash the ribs and soak them in water.

2. Boil the water in the pot, add the ribs and simmer for an hour.

3. When buying eel, please ask the master to cut it, wash it and boneless it. Blanch with hot water, scrape off the "smooth ripple" of the epidermis with the back of the knife, and cut into sections; Marinate with 1/2 tbsp soy sauce, 1/2 tbsp cornflour, 1/4 tbsp pepper and a little salt.

4. Soak the vermicelli in water until it becomes soft.

5. Wash onion and coriander, chop onion and cut coriander into sections.

6. Put two tablespoons of oil in a hot pot, saute ginger slices and chopped green onion until fragrant, add vermicelli and stir well, add 1 tablespoon of cooking wine, pour in braised pork ribs soup, bring to a boil, add eel, cook for about 8 minutes, season with sesame oil and appropriate amount of salt, and sprinkle with coriander segments.

Second, eel spicy soup

Ingredients: Ingredients: 200g eel.

Exercise:

1, chicken soup and eel soup in the pot, each 1 bowl.

2. After boiling, add shredded eel, shredded chicken and gluten strips, and add soy sauce, vinegar, onion, ginger and salt.

3. After cooking, pour the eggs into the flowers and add starch to thicken them.

4. After boiling, put it in a bowl and add pepper, monosodium glutamate and sesame oil.

Third, lotus root eel soup.

Ingredients: lotus root 200g, eel 150g, oil, onion ginger, salt, cooking wine, chicken essence.

Exercise:

1, eel washed and cut into sections, lotus root washed and cut into pieces, onion and ginger minced.

2. Stir-fry shallots and ginger in hot oil, and then stir-fry the fried eel for a while.

3. Put 2 bowls of water, cooking wine and lotus root and cook for 10 minute.

4. Season with salt and chicken essence.

Fourth, black beans and black eel soup.

Ingredients: Monopterus albus100g, 90g of black beans, 9g of Polygonum multiflorum Thunb, red dates and ginger. A little salt and monosodium glutamate.

Exercise:

1. Wash the soaked black beans, gut the eel, wash and blanch with boiling water.

2. Wash Polygonum Multiflori Radix, Fructus Jujubae and Rhizoma Zingiberis Recens respectively.

3. Put all the ingredients in the casserole together and add some water.

4. After the fire boils, simmer for 2-3 hours with salt and monosodium glutamate.