Ingredients: 10g Chinese smilax root, 50g water snake, 2 red dates, 1 slice ginger.
Method: Cut the water snake into sections, wash thoroughly, and blanch briefly in hot water. Set aside. Peel and slice the Chinese smilax root.Place the red dates, ginger slice, water snake pieces, and Chinese smilax slices into a slow cooker. Simmer on high heat for 3 hours. Season with salt to taste before serving. Tip: When purchasing, distinguish between "water snakes" and "mud snakes"—mud snakes have darker skin.They look very similar, but their effects in soup vary greatly. Water snake soup is clear and sweet. For stewing, choose small snakes weighing a few ounces, as they release flavor more easily.
Comment: The soup is quite nourishing, with sweet snake meat. Its flavor is richer than many stewed soups.