| 摘要 |
A method of manufacturing eel soup(jangeotang) by putting fried eel into chicken and eel stock and then heating is provided. The method eliminates the fishy smell of conventional eel soup and provides the delicate and plain taste of chicken to the eel soup. To make eel soup, 200 to 500g fried eel is put into 1L chicken and eel stock, heated for 20 to 40min and garnished with green onions, pine nuts and wall nuts. The chicken and eel stock is prepared by mixing chicken stock and eel stock in a weight ratio of 0.5:2 to 0.5. The chicken stock is prepared by adding 300g to 500g ginger, 300 to 500g garlic and 100 to 300g Angelica root to 1kg chicken, mixing with 10 to 30 times the weight of water, heating for 1 to 3 days and filtering. The eel stock is prepared by heating 100g ell bones and head, 0.5 to 2kg jujubes, 2 to 4kg garlic, 2 to 4kg ginger, 0.5 to 2kg milk vetch root, 2 to 4kg ginseng and 8 to 12kg onion. |
