How to make white pepper eel soup

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  1.Kill the eel and put it in a basin.If you don’t know how to kill it, you can ask the stall owner to do it for you

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  2.Add rice wine, the first step is to remove the fishy smell, add hot water and soak for about half a minute to a minute

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  3.Add some cold water to lower the temperature to make the eel taste better as it expands with heat and contracts with cold.Use your hands to remove the mucus on the surface.This is also to remove the fishy smell

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  4.Use your nails to scrape the blood from the spine to remove the fishy smell.Eel blood is really fishy

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  5.Prepare to change the knife to cut, and then set aside

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  6.Prepare auxiliary ingredients

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  7. Heat the cold oil in the pan and add the ginger Saute garlic

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  8. Turn to low heat, wait until the oil temperature drops a little, add the eel and stir-fry

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  9.Add rice wine to further remove the smell

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  10.Turn to high heat and add white pepper

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  11.Pour in boiling water to cover the surface, keep it on high all the time, and skim off the foam, which can remove the fishy smell and improve the clarity of the soup

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  12.Cook for about 15 minutes, the soup will be a little white.You can increase the time appropriately if the stove is low in heat

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  13.Add green onion to remove fishiness and enhance the aroma.Add MSG before serving, or not, it is already very delicious

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  14. Nutritious soup is ready