Ingredients Edit

Seasoning Edit

Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.