Why add the modifier to the eel soup? It's because the eel meat is tender and has high fat content. The swim bladder can be used as fish maw, which is a precious food. In fact, I have a little conflict with it. Its body shape is too similar to that of a snake. But this one is supposed to be attractive in color, fresh and fragrant, and pleasant in fish flavor.
Practice:
1. It's better to buy a large piece behind the head, a piece in front of the tail and a part of the head of the eel. Wash it, and leave the first piece of the head for use. Peel and wash all kinds of vegetables.
2. Put 600ml clear water into the pot, put in the fish head and the fish pieces near the fish tail (spiny), add garlic, onion, 1 carrot and fragrant leaves, add salt and pepper to boil, boil for half an hour, and filter the soup with a leaky spoon
3. Cut carrots, radishes and leeks into small pieces, put half of the butter into a pan, pour in all kinds of vegetables, stir fry until fragrant, and then pour into the filtered soup. Simmer and bring to a boil. Put in the fish and simmer for 15 minutes.
4. Before eating, remove the color, peel, remove the fishbone, crush the fish, put the soup and fat soup into the basin, remove the chopped parsley leaves, add the rest of the butter, stir and turn to boil.