Steamed Eel Slices with Ginseng

Steamed Eel Slices with Ginseng

　　Features:

　　The eel meat is tender, flavorful, and fragrant, with a refreshing and rich broth. It has the effects of tonifying the middle energizer, benefiting qi, promoting fluid production, and moistening dryness.

　　Ingredients:

　　1000g eel. 5g angelica, 10g codonopsis root, 150g cooked ham. 3g salt, 15g cooking wine, a little pepper, 20g scallions, 20g ginger, 1g monosodium glutamate, 100g chicken...

　　Preparation Process:

　　Clean the eel by cutting open its belly, removing the internal organs and bones, then blanch it in boiling water, remove and scrape off the mucus, trim off the head and tail, and cut into 6cm-long slices. Slice the cooked ham. Wash the ginger and scallions, slice the ginger and cut the scallions into pieces. Fill a pot with water, add half of the ginger and scallions along with the cooking wine. Once the water boils, briefly blanch the eel slices in the boiling water, remove, and arrange them in a bowl. Place the ham slices, angelica, codonopsis root, ginger slices, scallion pieces, cooking wine, pepper, and salt on top. Pour in clear chicken broth, cover with a lid, seal the bowl with parchment paper, and steam in a steamer for about 1 hour. After steaming, remove the seal, discard the ginger and scallions, and add monosodium glutamate before serving.

　　Ingredients: 1000g eel, 10g codonopsis root, 5g angelica, 150g cooked ham, appropriate amounts of salt, cooking wine, pepper, ginger, scallions, and monosodium glutamate, 500g clear chicken broth.

　　 [Method] Wash and soak the codonopsis root and angelica, then slice them for later use. Clean the eel by cutting it open, remove the internal organs, rinse with clean water, then briefly blanch in boiling water, remove, scrape off the mucus, chop off the head and tail, and cut the meat into 6cm-long slices. Cut the cooked ham into thick slices. Wash the ginger and scallions and prepare them as slices and pieces.

　　 Add half of the ginger, scallions, and cooking wine to a pot of water, bring to a boil, then add the eel slices, blanch briefly, and remove. Place them in a soup bowl, arrange the ham, codonopsis root, and angelica on top. Add scallions, ginger, cooking wine, pepper, and salt, then pour in the chicken broth. Seal the bowl with a dampened parchment paper, steam in a steamer for about 1 hour until fully cooked. Remove the seal, pick out the ginger and scallions, add monosodium glutamate, adjust the seasoning, and serve.

　　 [Effects] Warms and nourishes qi and blood, strengthens muscles and bones, activates blood circulation and unblocks meridians. Often used for waist and knee soreness caused by wind-cold-damp arthralgia.