Half wine conger eel in pot

Overview

This half-wine conger eel stew is a Fujian specialty cooking method. The soup is delicious and the conger eel meat melts in your mouth. A bowl of it in autumn and winter will warm your back and enhance your immunity!

Tags

• hot dishes
• soups
• home cooking
• angelica slices
• chicken essence
• clear water
• ginseng
• light soy sauce
• moray eel
• old rock candy
• old wine
• onion knot
• red wolfberry
• ruoqiang gray date
• ginger slices
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the conger eel with salt and flour, cut off the back and leave the belly intact, and place it in a large bowl.

   

2. 2 Sprinkle with salt, chicken essence, white pepper and 1 tablespoon light soy sauce and marinate for 10 minutes.

   

3. 3 Add ginger slices, angelica slices, Ruoqiang gray dates, ginseng whiskers, and onion knots.

   

4. 4 Add 1 bowl of old wine.

   

5. 5 Add another bowl of water, the ratio of wine to water is 1:1.

   

6. 6 Steam in a pot of cold water over high heat for 40 minutes.

   

7. 7 Remove the onion knots before serving and sprinkle with red wolfberry.

   

8. 8 Drink soup and eat meat. After eating, your back will feel warm and your whole body will feel warm.

   

9. 9 In autumn and winter, stew a bowl of this for ten and a half months to enhance your immunity.

   

10. 10 The soup is delicious and the eel meat melts in your mouth.