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Make numerous cuts on the surface of the fish to cut small bones, and slice into bite-size pieces. Coat with arrowroot starch, cook briefly in boiling water, and serve in a bowl. Heat the stock in a pan, cook the wheat gluten briefly, and season to taste. Serve the soup over the fish prepared in ,

Main ingredients: Conger eel (fillet) 200g Cucumber 1/3 Dried bracken starch sheets (See photo) 4 Water shield plant 1/2 cup Pickled ume
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Conger Eel Recipes