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.