Eel Soup With Chinese Herbs Recipe

     Ingredients

  • Dang Gui (sliced) - 10 grams

  • Dang shen - 18 grams

  • Yellow eel - 500 grams

  • Lean pork - 50 grams

  • Water - 6 cups

  • Soy sauce - 1 teaspoon

  • Cornstarch solution - 3 tablespoons

  • Chinese parsley - few pieces

  • Salt to taste

Marinade

  • Ginger juice - 1 teaspoon

  • Wine -1 teaspoon

  • Cooking oil - 1 teaspoon

  • Cornstarch - 1 teaspoon

  • Sesame oil - few drops

  • Salt and pepper to taste

Method

  • Remove bones, head, tail and innards of eel. Scald in boiled water and remove the slime. Clean and shredded then marinade for 15 minutes

  • Bring 6 cups of water to boil. add dang gui, dang shen and lean pork and simmer with low heat for 1 hour until about 4 cups of soup is left. Strain the soup and discard the herbs and meat.

  • Bring soup to boil again and add eel. Add seasoning and cornstarch solution. Serve in a large bowl and garnish with Chinese parsley.

*Most Chinese herbs can be obtained from Chinese medical hall.

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