Smoked Meat, Tofu Skin and River Eel Clay Pot
A nourishing slow-cooked soup casserole featuring river eel as the main ingredient, paired with smoked pork and dried tofu skin, simmered over low heat.
Ingredients
river eel (slaughtered, washed and sliced)
smoked meat (sliced)
tofu skin (soaked, cut into diamond-shaped pieces)
glass noodles (soaked until soft and washed)
pickled mustard greens (washed and sliced)
a pinch
fine salt
MSG
cooking wine
white pepper
chopped scallions
minced ginger
chopped cilantro
clear broth
chili oil
Instructions
1
Step 1
Slaughter the river eel, wash it thoroughly, and cut it into slices.
2
Step 2
Slice the smoked meat. Soak the tofu skin until soft and cut it into diamond-shaped pieces. Wash and slice the pickled mustard greens. Soak the glass noodles until soft and rinse them clean.
3
Step 3
Heat peanut oil in a small clay pot. Add the scallions, ginger, pickled mustard greens, and smoked meat and stir-fry until fragrant. Pour in the cooking wine and clear broth, then add the eel slices, tofu skin, and glass noodles. Simmer over low heat until the broth is rich and thickened, season with fine salt, MSG, and white pepper, sprinkle with chopped cilantro, drizzle with chili oil, and serve immediately.
