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Eel with Yam and Lily Bulb

Fish and Seafood

Eel with Yam and Lily Bulb
1 eel, skinned boned, and cut into three-inch pieces
½ cup Chinese yam, peeled and diced into half-inch squares, boiled for ten minutes, then drained and set aside
1 fresh lily bulb, separated into its natural pieces
1 Tablespoon goji berries, soaked for ten minutes
½ cup rice wine
salt and pepper to taste
1. Bring all the ingredients and one cup water to the boil, then reduce the heat and simmer for half an hour.
2. Taste and adjust seasonings, then serve in soup bowls.

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