Exclusive Chive, Mung Bean Sprout, and Eel Soup

Name: Exclusive Chive, Mung Bean Sprout, and Eel Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 315 g Eel shreds; 120 g chives; 300 g Mung bean sprouts; to taste starch slurry; to taste cooking wine; to taste Soy sauce; to taste Salt; to taste MSG; to taste Sesame oil

A glossy, lightly thickened soup of shredded eel, mung bean sprouts, and Chinese chives, briefly stir-fried then simmered for a fresh, savory finish.

10 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Eel strips (gutted, cleaned, and cut into sections), chives (washed and cut).
2
Mung bean sprouts (washed), water mixed with starch.
3
Heat oil in a pan until hot, add the shredded eel, and pour in an appropriate amount of cooking wine.
4
Stir-fry and serve.
5
Then, add the mung bean sprouts and stir-fry for a moment.
6
Add an appropriate amount of water and bring it to a boil.
7
Next, add in the stir-fried eel shreds, stir them around, and bring to a boil.
8
Then, fold in the chives and stir a bit.
9
Finally, add an appropriate amount of soy sauce.
10
Add an appropriate amount of salt.
11
Add an appropriate amount of MSG.
12
Add the water-starch mixture.
13
Season and thicken with cornstarch slurry, mix evenly, and serve.
14
Pour an appropriate amount of sesame oil on top, and it's done.