Materials for making salted eel porridge:
Ingredients: japonica rice150g, river eel 500g.
Seasoning: onion10g, ginger 3g, cooking wine 8g, salt 2g and monosodium glutamate 2g.
How to make salty eel porridge delicious?
1, cleaning work: cut off the neck bone of the eel, drain the eel blood, slightly scald it with hot water, wipe off the mucus of the fish, cut open the internal organs, cut off the tail fin and rinse it clean.
2. It is necessary to wash the onion and ginger, cut them into sections and pieces for later use, wash the glutinous rice, soak it in cold water for half an hour, remove it and drain it.
3. Then add cold water and eel to the pot, add onion, ginger and cooking wine and cook until the eel is cooked and rotten.
4. Then you need to fish out the eels, remove the meat and bones and put them into the bowl;
5. Pick the onion and ginger slices from the fish soup for later use;
6. Add an appropriate amount of cold water to another pot, add japonica rice and fish soup after boiling, add fish, salt and monosodium glutamate when the porridge is cooked, and season until it boils.
When eating, we must pay attention to the similarity between eels and these foods: eels should not be eaten with vinegar and ginkgo. So don't be jealous and ginkgo when eating, which may cause food poisoning seriously.