How to cook eel rice

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I’m going to introduce you to a delicious eel rice. Come and learn how to make it now!

1. Buy small eels, as big ones are not as tender as small ones. After buying it, put a little salad oil in the water and leave it for half a day to allow it to spit out the sand.

2.121 Do not boil the eel. When you hear the eel stop flapping, you can open the lid and cook it until the eel opens. It doesn't matter if the water does not boil.

3.212 Pour cold water into the pot, add 1-2 porcelain spoons of cooking wine, 1 porcelain spoon of rice vinegar, and 1/2 teaspoon of salt, then pour the eel into the pot, heat slowly over high heat, and hold the lid with your hand to prevent the eel from falling out.

4.1 Slice the eel meat, taking care not to remove the internal organs, but leaving the eel blood. Eel blood looks very similar to blood tofu, and the internal organs are soft, don't make a mistake. There is blood on top and internal organs below.

5.2 Rinse the cooked eel with cold water.

6. Cut the eel meat into sections along the bones, and cut the eel blood into small sections.

7. Leave the eel bones after slicing.

8.12 Heat about a pot of oil, add ginger slices and garlic cloves, and stir-fry until fragrant.

9.21 Add the eel meat and blood and stir-fry together. Add 1/2 teaspoon of salt, 1 porcelain spoon of light soy sauce, 1/4 white sugar, 1/4 chicken essence, and 1 porcelain spoon of cooking wine, stir-fry over medium-low heat until the soup is completely dried up.

10. After frying the eel meat, pick out the ginger slices and garlic and set aside.

11. If there is excess oil from frying the fish, you do not need to add new oil. After heating, add ginger slices and sauté until fragrant.

12. Add eel bones, stir-fry over medium-low heat until the meat turns slightly yellow, and add 1 tablespoon of cooking wine.

13. Add hot water, you can add more, the unused eel bone soup can be used as broth.

14. Bring to a boil over high heat. Add a little salt and white pepper. Cook over high heat for 15 minutes. When the soup turns white, filter out the fish bones and discard the ginger slices. Don’t throw away the fish bones, you can use them to make soup.

15. Wash and chop the green onions and coriander into small pieces for later use. In a wok, add 1 tablespoon of eel bone soup (or water), 1/2 teaspoon of cooking wine, 1 porcelain spoon of sugar, 1 porcelain spoon of light soy sauce, 1/4 teaspoon of white pepper, 1/4 teaspoon of chicken essence, and 1/2 teaspoon of salt. It is burnt and sticky, and is the sauce for rice.

16. Wash 2.5 cups of rice and add the following ingredients: 1 porcelain spoon of light soy sauce, 1/2 teaspoon of salt, marinate for 30 minutes or longer. While the rice is soaking you can cook the fish bone soup.

17. Wash the casserole, brush a little salad oil on the walls, pour in the marinated rice and add the eel bone soup. The soup should just cover the rice, then add 2 more spoonfuls, that's enough

18. Bring to a boil over high heat, then turn to low heat and simmer until the rice is cooked, then pour in the fried eel meat. Pour a circle of salad oil along the edge of the casserole and simmer on low heat for 5 minutes.

After 19.5 minutes, pour chopped green onions and coriander into the pot, and pour a little bibimbap sauce along the edge of the pot, and continue to simmer on low heat for 5 minutes. Cook on high heat for another 20 seconds before serving.

After carefully reading the editor's detailed introduction to eel rice, you must have basically mastered it. But it is not easy to create a delicious dish, it requires your constant attempts. Of course, maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.