Ingredients
150 g eel, 2 eggs, 25 g wheat gluten strips, chicken broth and eel broth as needed.
Seasonings
Salt, MSG, soy sauce, vinegar, white pepper, cornstarch slurry, and sesame oil, each to taste, with a small amount of chopped scallion and sliced ginger.
Instructions
1. Shred the eel meat; crack the eggs into a bowl and beat them into a smooth egg mixture.
2. Add 1 bowl each of chicken broth and eel broth to the pot and bring to a boil. Add the shredded eel, gluten strips, soy sauce, vinegar, chopped scallions, and ginger slices. Once cooked, pour in the beaten egg, then thicken with a slurry of wet starch. Bring to a boil again, then ladle into bowls. Finish with white pepper, MSG, and sesame oil.