First, deal with eels

1. Buy live eels, let them rest for half a day with clear water, and spit out the sediment.

2. Put cold water into the pot and add live eels.

3. Cover the lid and boil the water, and scald the eel to death (if the lid is not heavy, press it with your hand to prevent the eel from jumping out of the pot).

Cook until the eels don't move, so the cooking time won't be long. Rinse the mucous membrane on the eel surface with cold water.

5. Tear the flesh, bones, blood and intestines of Monopterus albus by hand. Discard the separated intestines.

6. Cut eel meat and eel blood into long sections for later use.

Second, fry eel blood and meat.

1. Cut eel meat

2. Put oil in the pot, add ginger slices and garlic slices and saute.

3. Add eel meat and blood and fry until the water is dry.

4. Add 1 teaspoon of cooking wine, 1/2 teaspoons of salt and 1 teaspoon of soy sauce and continue to stir until the juice is collected. Pick out ginger and garlic slices for later use.

Third, the production of eel bone soup

1. Heat oil in a pan, add ginger slices and stir-fry until fragrant, then add eel bones and stir-fry until fragrant.

2. Add 1 tbsp cooking wine and 600 ml water.

3. After the fire is boiled, cover it and turn to low heat until the soup is milky white, and filter out the fishbone and ginger slices for later use.

Fourth, the cooking of rice.

After washing 1. M(2 cups), add 1/2 teaspoons of salt and soy sauce 1 tablespoon, mix well and marinate for 30 minutes.

2. Put the rice into the casserole and pour in the cooked fish bone soup.

3. The amount of soup is about 2 cm high (the cooked rice should not be too soft and rotten, and the particles should be clear)

4. Cover it. After the medium heat is boiled, turn to low heat and simmer slowly, and turn over the bottom with chopsticks halfway.

5. Cook until the water on the surface is almost dry.

6. Add fried eel meat and blood, continue to cover and stew for about 15 minutes.

7. Heat 2 tablespoons of soy sauce 1/4 teaspoons of white pepper and 2 tablespoons of Lassa oil in a wok in advance, and pour them on the rice.

8. Add chopped parsley and mix the onions evenly.