Huang San Geng

Ingredients

 * Swamp Yellow Eel       600 g
 * Lean Pork       150 g
 * Dry Black Fungus         50 g
 * Dry Black Mushroom      5 pcs
 * Shredded Lemon Leaves        2 tbsp
 * Shredded Ginger      1 tbsp
 * Chopped Parsley      tbsp
 * Chicken Stock       1000 ml
 * Shaoxing Wine       1/2 tbsp

Seasoning
 * Salt        1 tbsp
 * Pepper       some
 * Sesame Oil        1 tbsp
 * Dark Soy Sauce       1/2 tbsp
 * Light Soy Sauce        1/2 tbsp
 * Water Chestnut Powder       3 tbsp
 * Water         1 tbsp

Directions

 * 1) Remove swamp eel's bones, washed by hot boiled water, shred
 * 2) Soak black fungus and black mushroom until soft, shred
 * 3) Clean lean pork, shred
 * 4) Heat wok with 3 tbsp of oil, add in shredded eel and stir fry
 * 5) Add in Shaoxing wine, then pour in chicken stock
 * 6) When soup is boiled, add in shredded mushroom, fungus and pork
 * 7) Keep stirring and cook for 5 minutes, add in shredded ginger and lemon leaves
 * 8) Keep stirring and cook for 5 minutes in low heat, add in seasoning
 * 9) Cook for 2 minutes, sprinkle chopped parsley, serve