Steamed Eel Soup in Casserole

Name: Steamed Eel Soup in Casserole (Tun ta pu man)
Cuisine: Chinese
Ingredients: 3 tablespoons wine; 1-¼ pounds eel; 1 tablespoon special flower seeds; 5 slices ginger; 6 cups soup stock; ¼ teaspoon white pepper; 1 tablespoon soy sauce; ¼ teaspoon MSG; 1 teaspoon salt

Tun ta pu man

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds eel
3 tablespoons wine
5 slices

Asia
Taiwan
Fish course
Pescatarian

Method

Remove entrails from eel. Use two bamboo chopsticks to reach eels’s stomach from neck to remove dirt.
Boil 8 cups water, add 1 cup cold water, then add eel and scald for 3 seconds. Remove and brush eel skin until clear, then cut into 1 inch long sections. Place in casserole and add wine, soy sauce, ginger, flower seeds, salt, MSG and soup stock. Cover with lid