Sea Eel Soup

Pour flour over the cleaned sea eel and wash it thoroughly to remove any fishy smell and slippery residue.

Pour water into a pot, bring to a boil, add cooking wine and the sea eel, and simmer for 30–40 minutes.

Coarsely chop the green onion, Cheongyang chili peppers, and red chili peppers.

Remove the boiled sea eel, let it cool, remove the bones, and grind the meat finely in a blender.

In a blender, combine the green onion, Cheongyang chili peppers, red chili peppers, ginger, soybean paste, red chili powder, and a little bit of the broth, and blend until smooth to make the seasoning paste.

In the boiled dried radish greens, add the blended seasoning paste, minced garlic, and soup soy sauce, and mix well by hand.

Add the seasoned radish greens to the eel broth and simmer for 30 minutes to finish.