Swamp Eel and Pickled Mustard Greens Soup

Cooking StepsHow to cook Swamp Eel and Pickled Mustard Greens Soup step by step

Cooking Process

1. 
   Step 1 Detail

   Heat a dry wok over high heat, add the eel and stir until slightly firm, about 30 seconds.

2. 
   Step 2 Detail

   Pour in cold water and rinse off the slime and small bones (this also cleans the wok).

3. 
   Step 3 Detail

   Heat the wok with cold oil over high heat, stir-fry the eel for 2 minutes. Add salt and fermented black beans, toss evenly.

4. 
   Step 4 Detail

   Add cold water to cover the eel.

5. 
   Step 5 Detail

   Bring to a boil (about 4 minutes), skim off the foam, then transfer to a clay pot.

6. 
   Step 6 Detail

   Once boiling vigorously in the clay pot (about the 3rd minute), reduce to medium-low heat and maintain a gentle simmer. Add a snapped dried red chili. (The clay pot needs to cook for 25 minutes total; use this time to stir-fry the pickled greens and celtuce.)

7. 
   Step 7 Detail

   Cut the pickled greens and celtuce and set aside.

8. 
   Step 8 Detail

   Heat the wok with lard, stir-fry the pickled mustard greens over high heat for 30 seconds, then transfer to the clay pot. (About the 5th minute.)

9. 
   Step 9 Detail

   Heat the wok with lard, stir-fry the celtuce for 1 minute, add salt and light soy sauce, toss evenly, then set aside.

10. 
    Step 10 Detail

    At about the 18th minute, add the celtuce to the clay pot.

11. 
    Step 11 Detail

    At about the 24th minute, add a small spoonful of steamed fish soy sauce, perilla, and scallion. Stir well and cook for 1 more minute.

12. 
    Step 12 Detail

    Done.