rice eel soup noodles

1

Heat the pan to 120 degrees C and pour in rapeseed oil. After smoking, add green onions and ginger and saute until fragrant.

2

Pour in the rice eel and fry until the skin is crisp.

3

Add a little cooking wine and pepper, add water, and cook over high heat.

4

Cook the fish soup over high heat until milky white, add a little salt and monosodium glutamate. (About 15 minutes)

5

Add leeks, bring to a boil, and turn off the heat.

6

Start in another pot and cook the noodles.

7

After the noodles are cooked, serve them in and pour on the eel fish soup.

8

Finally, with pickles, the delicious and nutritious eel fish soup noodles are ready.

Eel soup noodles are a signature breakfast in our area—delicious, nutritious, and easy to prepare. The most critical point is removing the fishy smell of the eel. When making the eel soup, pay attention to three points: First, fresh eels bought from the market must be blanched in boiling water first, then rinsed with clean water to remove the mucus attached to their bodies, and finally deboned. This ensures the eel in the soup is smooth and tender. Second, you must use rapeseed oil to pan-fry the eel until the skin is crispy. After adding water, boil the soup over high heat; this is how the soup achieves a milky white appearance. Third, besides using cooking wine and pepper to eliminate odors, Chinese chives are an indispensable partner for eel soup. They help remove the fishy smell and enhance the freshness; without Chinese chives, the flavor of the soup would be cut in half. One final reminder: eel soup is naturally quite savory, so if you are not fond of MSG, you can simply omit it at the end.