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Steps
1) Remove swamp eel's bones,
washed by hot boiled water, shred
2) Soak black fungus and black mushroom until soft, shred
3) Clean lean pork, shred
4) Heat wok with 3 tbsp of oil, add in shredded eel and stir
fry
5) Add in Shaoxing wine, then pour in chicken stock
6) When soup is boiled, add in shredded mushroom, fungus and
pork
7) Keep stirring and cook for 5 minutes, add in shredded
ginger and lemon leaves
8) Keep stirring and cook for 5 minutes in low heat, add in
seasoning
9) Cook for 2 minutes, sprinkle chopped parsley, serve
Remark
tbsp - table spoon Option of Hong Kong Style Snake Chowder
:
~ Frozen Snake 1000g (with no skin) to replace eel, and
200g of Chicken meat to replace pork
~ Chop snake into short sections, approx. 8-10cm
long,
~ Heat approx. 1500ml of water, boiled snake for 45 minutes by low heat
~ Then boil chicken meat for 15 minute with the snake
boiling water
~ Remove the bone of the snake, shred it, then shred
the chicken meat
~ Add in 1/2 tbsp of chicken powder to the shredded
meat, mix well
~ Do the same steps from 4 to 9 .......
~ Better to serve this soup with some white chrysanthemum
leaves
~ You can use the snake and chicken boiling water to
replace the chicken stock, better taste
~ To make this soup better, please add in 3-4 slices of
ginger to the snake boiling water
~ If you can purchase difference type of snake meat,
choose at least 3 types.
~ Very good cuisine in the cold winter ..... if you
accept to eat snake !!!!!
~ If you have tried this in Hong Kong, you always miss
it !!!!!
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