Ingredients
750 g (about 1 2/3 lbs) eel, 25 g (about 1/2 cup) cilantro, 2 egg whites.
Seasonings
2 teaspoons salt, 2 teaspoons ginger juice, 1 teaspoon MSG, 1 teaspoon white pepper, 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine.
Steps
1. Pick the tender leaves from the cilantro and wash them; beat the egg whites in a bowl until frothy; mix the starch with 2 tablespoons of water to form a slurry; wash the eel, then mince it into a fine paste.
2. Place the fish paste in a bowl, add some water, and stir in one direction for 10 minutes. Then add half the salt, MSG, cooking wine, ginger juice, egg whites, and water starch, mixing well.
3. Bring water to a boil in a pot, add the fish balls and cook until they float to the surface, then season with the remaining salt, MSG, white pepper, and cooking wine, adjust to taste, ladle into a soup bowl, and garnish with cilantro leaves.