Eel soup(hai man tang )

Method of eel soup:

Raw materials for making eel soup:

150 grams of eel, 75 grams of butter, 4 carrots, 2 radishes, 2 leeks, 2 scallions, 1 leaf of parsley, 1 celery leaf, 10 grams of parsley leaf, proper amount of refined salt and pepper.

Processing steps of eel soup:

1. It's better to buy a large piece behind the fish head, a piece in front of the fish tail and a part of the fish head, wash them, and leave the fish pieces in front of the fish head for reserve. Peel and wash all kinds of vegetables.

Put 2.600 ml water into the pot, put in the head of fish and the fish near the tail (spiny), add garlic, onion, 1 carrot and fragrant leaves, add salt and pepper, bring to a boil, cook for half an hour, filter the soup with a colander.

3. Cut carrots, radishes and leeks into small pieces, take half of the butter into the pan, pour in all kinds of vegetables, stir fry evenly, and then pour in the filtered soup. Simmer over low heat, bring to a boil, put in the fish, simmer over low heat for 15 minutes.

4. Before eating, take out the color block, peel, remove the fishbone, crush the fish and put it into the soup. Pour the fat soup into the basin, sprinkle the chopped parsley leaves, and add the remaining butter

Eel soup

Eel soup is a delicacy soup which is made of eel as the main raw material. It only takes a few steps to make a delicious soup with attractive color, fresh and fragrant clothes and pleasant fish flavor.

Raw materials

Eel 150g, butter 75g, carrot 4, radish 2, leek 2, onion 2, parsley leaf 1, celery 1, parsley leaf 10 G. Salt, pepper appropriate.

Production process

1. It's better to buy a large piece behind the fish head, a piece in front of the fish tail and a part of the fish head, wash them, and leave the fish pieces in front of the fish head for reserve. Peel and wash all kinds of vegetables. 2. 600 ml water into the pot, put in the fish head and fish near the fish tail (spiny), add garlic, onion, 1 carrot and fragrant leaves, add salt and pepper to boil, cook for half an hour, and filter the soup with a colander. 3. Cut carrots, radishes and leeks into small pieces, take half of the butter into the saucepan, pour in all kinds of vegetables, stir fry until fragrant, and then pour in the filtered soup. Simmer over low heat, bring to a boil, put in the fish, simmer over low heat for 15 minutes. 4. Before eating, take out the color pieces, peel and remove the fishbone, crush the fish, put them into the soup and fat soup, pour them into the basin, remove the chopped parsley leaves, add the remaining butter pieces, and stir to open.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Man Tang