How to make eel bone soup?!
Answers: last night I ate eel bone noodle. the noodle was piece of cake, the most delicious part is the eel bone soup....how delicious it is , I think I'll never forget the taste in the rest of my life...wish I knew how to make it, I want to make it myself.
found this recipe for you
eel soup
1 eel, weighing about 1kg, chopped into 3-4cm chunks
60g root ginger, roughly chopped
1 large onion, peeled and roughly chopped
8 cloves of garlic, peeled and thinly sliced
1 small chilli, thinly sliced
2tbsp soy sauce
3litres chicken stock, or 3 good quality stock cubes dissolved in that amount of boiling water
150g fresh shiitake mushrooms, thinly sliced, or 70g soaked overnight in cold water and thinly sliced
20g dried black fungus, soaked for an hour and thinly sliced
2tsp cornflour
8 dried or fresh makrut lime leaves, finely shredded
Put the eel into a large saucepan, cover with cold water and bring to the boil, strain in a colander, discarding the water, and give the eel a rinse under cold water. Return the eel to the rinsed pan with the rest of the ingredients bar the cornflour and lime leaves, bring to the boil, skimming every so often to remove the impurities, and simmer for 20 minutes. Remove the pieces of eel and let them cool enough to handle them. Remove the skin from the eel and remove the meat from the bone. Return the skin and bones to the pan and continue simmering for a further 20 minutes, then strain through a fine meshed sieve into a clean pan. Bring back to a simmer, dilute the cornflour in a little water and stir into the soup, add the mushrooms and continue simmering for 15 minutes, then break the pieces of eel into the soup. Finish the soup with the shredded makrut lime leaves and serve
EEL SOUP
3 med. onions, quartered
1 tbsp. butter
1 tbsp. oil
1/2 eel, boned but not skinned, cut into chunks
2 tbsp. flour
4 or 5 c. water
2 tsp. salt
6 corn peppers
1 tbsp. lemon balm, chopped
1/2 tsp. allspice
2 tbsp. parsley, chopped
1/2 tsp. tarragon, chopped
1 tsp. grated lemon peel
1 tbsp. capers, chopped
Toss the onions in the butter and oil until golden. Dust the eel pieces in the flour. Brown lightly in the fat. Add the water, salt and herbs and cook gently, uncovered, for 30 minutes. Remove eel pieces. Reduce stock to thicken. Replace the eel rewarm and serve.
(Can substitute sole for the eel.) Very rich. Sprinkle with parsley to garnish.
http://www.cooks.com/rec/doc/0,1748,1491...
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