Astragalus Eel Soup

Name: Astragalus Eel Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice field eel; 20g Astragalus; Some ginger; Some Wolfberry; Some salt; Some Cooking Wine; Some Soy sauce

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The rice field eel, which is one month old before and after the summer heat, is round and plump, tender and delicious, and rich in nutrition. It not only tastes good, but also has nourishing functions. Chinese medicine believes that eel is warm in nature and sweet in taste, has the functions of nourishing qi and blood, nourishing liver and kidney, etc. It is a nourishing food suitable for consumption in summer and autumn. For people who are weak in energy and body, adding astragalus to stew together will have a better tonic effect. "

Ingredients

300g Rice Field Eel
20g Astragalus
Some Ginger
Some Wolfberry
Some Salt
Some Cooking Wine
Some Soy Sauce

Astragalus Eel Soup

1. A wild rice field eel weighs about 300g.

2. Scald the eel with boiling water to wipe off the mucus on the surface, clean the internal organs, and cut into small sections.

3. Boil a pot under cold water.

4. Simple seasoning: ginger and astragalus.

5. Astragalus is boiled in water in advance.

6. Put oil in the casserole, add ginger slices and stir fragrant.

7. Add the eel to a small fire and fry.

8. Add cooking wine and light soy sauce, stir fry a few times, pour in the boiled astragalus water, turn to a low heat and simmer for 20 minutes, then add the wolfberry and simmer for 10 minutes.