1. Monopterus albus 2 treaty 250g, ginger juice 30 ml, rice 1 cup (about 2 bowls of rice).

2. The boneless eels are washed with raw powder and salt and cut into small pieces.

3. Grind ginger to get juice (ginger can be used or shredded).

4. Ground ginger juice, 1~2 tablespoons.

5. Cut the eel into small pieces and mix well with ginger juice, oil and flour.

6. Wash the rice, put in the right amount of water, and press the cooking button according to the usual cooking method.

7. When the water is almost dry, spread the rice noodles with seasoned eel slices, pour the sauce into the rice cooker, continue to cook rice until it trips automatically, and press the heat preservation button 10 minute.

8. Roasted eel with ginger sauce.

9. Loose mixing. If it's not tasty enough, put some light soy sauce to taste.

10. The eel rice with ginger sauce has the functions of enriching blood, invigorating stomach, benefiting liver and kidney, eliminating dampness and activating collaterals, and is especially suitable for people who are weak, anaemic, emaciated or easily tired, and can also be used as a good food therapy for strengthening body.

skill

When cooking, put less water than usual to avoid adding seasoned eel. The rice is too rotten, because pickled eels will season it.