Shredded Eel Soup

Name: Shredded Eel Soup
Ingredients: 350g Live eel (remove head, tail, and spine, cut into 7cm sections); 50g Shelled shrimp; 20g Cooked ham (diced); 50g Pork kidney slices; 20g Water-soaked winter mushrooms (diced); 10g Water-soaked dried baby shrimp; 30g Cooked bamboo shoot slices; 5g Shrimp roe; 750g pork broth; 15g Shaoxing wine; 15g scallions (scallion knot); 7.5g ginger; 5g salt; 3g MSG; 1.5g white pepper powder; as needed soybean oil (for deep-frying eel sections)

A traditional Jiangsu soup dish featuring deep-fried eel, known for its milky-white broth and tender, melt-in-your-mouth meat.

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Story

Rooted in the rich culinary heritage of Jiangsu province, this comforting soup is celebrated for its remarkably milky-white broth and exceptionally tender eel. It is a classic example of regional Chinese culinary artistry, transforming simple local ingredients into a deeply soothing and flavorful dish.

Ingredients

Live eel (remove head, tail, and spine, cut into 7cm sections) 350g

Shelled shrimp 50g

Cooked ham (diced) 20g

Pork kidney slices 50g

Water-soaked winter mushrooms (diced) 20g

Water-soaked dried baby shrimp 10g

Cooked bamboo shoot slices 30g

Shrimp roe 5g

pork broth 750g

Shaoxing wine 15g

scallions (scallion knot) 15g

ginger 7.5g

salt 5g

MSG 3g

white pepper powder 1.5g

soybean oil (for deep-frying eel sections) as needed

Instructions

Prepare the eel

Clean the eel thoroughly, remove the head, tail, and spine, wash clean, and cut into 7-centimeter sections.

Deep-fry the eel sections

Place the wok over high heat to heat up, ladle in soybean oil, and heat until it is 80% hot (about 200°C). Add the eel sections, deep-fry for 2 minutes, and remove them.

Cook the soup

Return the original wok to the heat, add the eel sections, ladle in pork broth, add the other ingredients, and add Shaoxing wine and knotted scallions to braise. (The original preparation process text is incomplete).