Only these ingredients together can create a flavor that is not simply additive but multiplicative!They blend with each other, yet complement each other, being independent yet indispensable as a whole!I believe this is the charm and magic of delicious food, where various ingredients transform from individual entities through different combinations and layers into a feast, the beauty of the process can only be felt by those who participate in it.

Today's hearty soup is dedicated to everyone who loves food like me. Thank you to all my supporters for your hard work on such a hot day; let's have a bowl of soup to cool down!

Cut the salted egg into pieces, remove the bones and intestines from two eel fish, clean them thoroughly, season with a little salt, cooking wine, cornstarch, and egg white, mix well.

Cut the wood ear mushroom into fine strips;

Add half a block of tofu cut into small pieces,2. Pour half a pot of water into a soup pot, add ginger strips, tofu, and salted eggs, season with two tablespoons of salt and one tablespoon of salad oil, bring to a boil over high heat.3. When the broth just begins to boil, add the marinated eel slices, stir well, cook until it boils again, then reduce to a small flame and simmer for 3-5 minutes before turning off the heat.4. Before removing from the stove, add a little chicken essence,



season with white pepper powder,

and sprinkle some chopped green onions on top.Cut the ginger into fine strips;Pour half a pot of water into a soup pot, add the ginger strips, tofu, and preserved egg, add two spoonfuls of salt, and one tablespoon of salad oil, then bring to a boil over high heat;

When the broth has just come to a boil, add the stir-fried eel slices, stir evenly, cook until it boils again, then switch to low heat and simmer for 3-5 minutes before turning off the heat;

Before serving, add a small amount of

chicken essence,andpepper powderfor seasoning, and finish with some chopped green onions.