900g freshwater snake (Enhydris chinensis)
1 small piece of dried mandarin- orange peel
6 slices of ginger
75g raw barley
75g black beans
Pinch of salt
2 tbsp of Shao Xiang wine
Pepper to taste
Clean the snake; soak the dried peel in water; soak and wash the raw barley; wash the black beans and let dry; peel and slice the ginger.
Stir-fry the black beans until fragrant, then add in the dried peel and ginger to fry.
Add the snake, barley and water, cook until it boils, then turn the heat down and remove the foams on the surface of the soup. Continue cooking for 2 hours over low heat, add a little salt and wine. Before serving, dash in a little pepper.