Ingredients

• 900g freshwater snake (Enhydris chinensis)

• 1 small piece of dried mandarin- orange peel

• 6 slices of ginger

• 75g raw barley

• 75g black beans

Seasoning

• Pinch of salt

• 2 tbsp of Shao Xiang wine

• Pepper to taste

Method

1. 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.

2. Stir-fry the black beans until fragrant, then add in the dried peel and ginger to fry.

3. 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.

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