Chinese Food
Red eel soup
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Tonic soup, especially blood
Cooking ingredients
Cooking Steps
Step1:Wash the canister with water and wash it. Wash the water in a high pressure cooker. When the pressure cooker is rounded, adjust the temperature to medium heat for 20 minutes and turn off the fire
Step2:Put the red eel in the pot. Submerge the eel. Cover it. Turn on the fire until the eel can't cook
Step3:Cut the eel with scissors to see if there is any bleeding. If not, pour the soup into other containers. Cut the eel into a section about the length of the middle finger. Then put the eel section and soup back into the cooking pot
Step4:Put the tube bone soup in the cut eel and soup. The tube bone I use is raised by the domestic pig, not by the feed. The cooked taste is more delicious and fragrant. The amount of soup is put according to the amount of soup we usually drink at home. If we drink too much, we can not add some water to the soup. Then put Dendrobium and ginger slices
Step5:When the fire is over, turn the fire into a small one and simmer slowly. The cover is half covered with a gap. Put the medlar into the stew for 35 minutes. Sprinkle some salt again. Stir with a spoon for a few times. Cover the cover and simmer for one minute. Or turn off the fire directly without waiting for one minute
Cooking tips:The second step is to boil the eel. The reaction will be very fierce. So you can watch the amount of ginger on the cover with your hands. It's just to get rid of the fishy smell. You can add more if you like. My small fire is the 60 μ u 80 ℃ stew in the electromagnetic furnace. After that, you can take a pair of chopsticks to taste it. See if the eel is cooked. If it's cooked, you can turn off the fire and have skills in cooking.
