Huang San Geng

Ingredients

 * 600 g swamp yellow eel
 * 150 g lean pork
 * 50 g dry black fungus
 * 5 pcs dry black mushroom
 * 2 tbsp shredded lemon leaves
 * 1 tbsp shredded ginger
 * 1 tbsp chopped parsley
 * 1000 ml chicken stock
 * ½ tbsp Shaoxing wine

Seasoning

 * 1 tbsp salt
 * some pepper
 * 1 tbsp sesame oil
 * ½ tbsp dark soy sauce
 * ½ tbsp light soy sauce
 * 3 tbsp water chestnut powder
 * 1 tbsp water

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.