Eel soup with ginger and potato
Ginger and potato is a specialty of Chaoshan area. There are many local methods of ginger and potato, such as boiling sugar water, eating hot pot, cooking soup with fish balls, or cooking fish soup with sea fish. When I was very young, I liked this kind of fish soup cooked with eel and ginger and potato. It tastes very fresh and sweet, and it doesn't need to be cooked slowly over a small fire like the old fire soup. It is more suitable for a Kwai soup when office workers come back from work.
Step 1 . 1. Two pieces of eel (this type of eel is very difficult to cut, so it's best to ask the fish seller to help cut it into pieces), a few ginger and potatoes, an appropriate amount of celery, and two slices of ginger
Step 2 . 2: Cut the eel into small pieces and slice the ginger and potatoes thinly. As ginger and potatoes can be very slippery, they must be soaked in water.
Step 3 . 3: Heat up the oil in the pot, add shredded ginger and eel chunks, and fry briefly.
Step 4 . 4: Pour in an appropriate amount of water and ginger and potatoes, boil for 10 minutes, and it will be ready to serve
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