Eel Shred Soup

Name: Eel Shred Soup
Cuisine: Chinese
Ingredients: 350g Live eel (remove head, tail, and backbone, cut into 7 cm segments); 50g Shrimp; 20g Cooked ham (diced); 50g Pork kidney slices; 20g Rehydrated winter mushrooms (diced); 10g Rehydrated dried shrimp; 30g Cooked bamboo shoot slices; 5g Shrimp roe; 750g Pork broth; 15g Shaoxing wine; 15g Scallions (knotted); 7.5g Ginger; 5g Salt; 3g MSG; 1.5g White pepper powder; Soybean oil (for deep-frying the eel segments), to taste

A traditional Jiangsu soup featuring deep-fried eel simmered into a milky white broth with tender, flaky fish meat.

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Ingredients

Live eel (remove head, tail, and backbone, cut into 7 cm segments) 350g

Shrimp 50g

Cooked ham (diced) 20g

Pork kidney slices 50g

Rehydrated winter mushrooms (diced) 20g

Rehydrated dried shrimp 10g

Cooked bamboo shoot slices 30g

Shrimp roe 5g

Pork broth 750g

Shaoxing wine 15g

Scallions (knotted) 15g

Ginger 7.5g

Salt 5g

MSG 3g

White pepper powder 1.5g

Soybean oil (for deep-frying the eel segments) to taste

Instructions

Prepare the eel

Clean the eel thoroughly, remove the head, tail, and backbone, wash and cut into 7 cm segments.

Deep-fry the eel segments

Heat a wok over high heat, add soybean oil, heat to about 80% hot (around 200°C), add the eel segments, and deep-fry for 2 minutes before removing.

Cook the soup

Return the wok to the heat, add the eel segments, pour in the pork broth, add the remaining ingredients along with Shaoxing wine and knotted scallions, and simmer. (The original recipe instructions are incomplete.)