Clear Simmered Black-Ear Eel
A delicate Cantonese soup where eel pieces are gently simmered until tender in a clear broth infused with ginger and scallion, highlighting the natural sweetness of the fish.
Ingredients
8 items- Black-ear eel (eel) 1 piece (about 500g)
- Ginger 1 piece (30g)
- Scallion 2 stalks
- Cooking wine 2 tablespoons (30ml)
- Salt 1 teaspoon (5g)
- Goji berries 1 tablespoon (10g)
- White pepper powder a pinch
- Water 1500ml
Nutrition
Steps （9 steps）
Stun the eel, gut and clean. Rinse with 60°C hot water, scrape off the slime, and wash thoroughly under cold water.
Cut the eel into 4 cm sections, drain well.
Place eel in a pot with cold water, add 2 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, then drain and rinse with warm water.
Heat a clay pot with a little oil over medium-low heat, sauté remaining ginger slices and scallion sections until fragrant.
Add the blanched eel pieces, gently stir to coat with oil.
Pour in enough boiling water (1500ml) and the remaining cooking wine; bring to a boil over high heat.
Reduce to low heat, cover, and simmer for 30 minutes until the broth turns milky white and the eel is tender enough to pierce with chopsticks.
Uncover, add goji berries, salt, and white pepper; cook for another 5 minutes to blend flavors.
Turn off the heat, sprinkle with chopped scallions, and serve immediately in bowls.
Tips
Rinsing eel with 60°C hot water effectively removes slime and odor; always use boiling water to maintain clarity of broth; 30 minutes is ideal for tender eel without overcooking.
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