Ginseng steamed eel segment
Ingredients: 1000 g eel, 150 g cooked ham, 10 g ginseng, 5 g angelica.
Seasoning: 3 grams of refined salt, 15 grams of cooking wine, 2 grams of pepper, 20 grams of green onion and ginger slices, 1 gram of monosodium glutamate, 100 grams of clear chicken soup.
Method: 1. Cut the eel, remove the internal organs and bones, wash, put in boiling water and blanch it out, scrape off the mucus, remove the head and tail, cut into sections; wash and slice the cooked ham; wash and slice angelica and ginseng.
2. Fill the pot with water, put in part of the green onion, part of the ginger slices and part of the cooking wine, after the water boils, put the eel segments into the blanch and fish out, code in the basin, put on the ham slices, angelica slices, party ginseng slices, ginger slices, green onion strips, and then add cooking wine, pepper, fine salt, inject clear chicken soup, cover, seal with cotton paper, steam for about 1 hour until cooked, take out the opening, pick off the ginger slices, green onions, add MSG to taste.
【Healthy】The eel meat is soft and fragrant, and the soup is refreshing and flavorful. This dish has the effect of tonifying and nourishing qi and moisturizing.
