Eel and yam soup

Overview

Eel is warm in nature and sweet in taste, and enters the liver, spleen, and kidney meridians. There has been a long tradition of eating eel to replenish energy among Chinese people. Traditional Chinese medicine believes that eel has medical and health functions such as nourishing qi and blood, warming yang and strengthening the spleen, nourishing the liver and kidneys, dispelling wind and dredging collaterals, etc. It is very beneficial to the body and can help weak people regulate their bodies. Yam is a medicinal and food product that can only tonify the spleen and stomach. It can help promote gastrointestinal absorption, and it can strengthen the body and has the effect of nourishing the kidneys and tonifying deficiency. The weather during the Minor Heat Season is humid and hot, and excessive moisture can cause weakness in the spleen and stomach, so special attention should be paid to the maintenance of the spleen during the Minor Heat Season. Summer eel eaten one month before and after Slight Heat is the most nutritious and delicious. You can eat more nourishing health soups such as eel and yam soup, which can help us nourish the spleen and kidneys, replenish qi, enhance resistance, and avoid disease invasion.

Tags

• soups
• cooking wine
• garlic
• iron bar yam
• eel
• ginger
• salt

Ingredients

Steps

1. 1 Clean the eel and cut into sections

   

2. 2 Bring water to a boil in a pot, add eel blanching water

   

3. 3 Wipe off the outer layer of mucus and rinse with water

   

4. 4 Put oil in the pot, add ginger and garlic and stir-fry

   

5. 5 Add eel segments and stir-fry, add cooking wine to remove the fishy smell

   

6. 6 Place in a casserole, add appropriate amount of water and cook for 10 minutes

   

7. 7 Peel the iron rod yam and cut into pieces with a hob

   

8. 8 Put the yam into the casserole and simmer for 15 minutes, add salt and pepper to taste

   

9. 9 Take it out of the pot, the soup is delicious