1, eels should buy small ones, and the big ones are not as tender as the small ones. After buying it, put a little salad oil in the water and let it spit sand for a long time.

2. Pour cold water into the pot, add 1-2 porcelain spoon cooking wine, 1 porcelain spoon rice vinegar and 1/2 teaspoons salt, then pour the eel into the pot, slowly heat the fire, and press the lid with your hands to prevent the eel from jumping out.

3. Don't cook eels. When you hear that the eel is not flopping, you can open the lid and cook until the eel opens. It doesn't matter if the water doesn't boil.

4. Wash the cooked eels with cold water.

5. Slice eel meat, pay attention to internal organs, but leave eel blood. The blood of Monopterus albus looks like blood tofu, and its internal organs are very soft. Don't make mistakes. Blood above, internal organs below.

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

7. Leave eel bones after slicing.

88. Boil about a pot of oil in the bottom of the pot. After heating, add ginger slices and garlic cloves and stir-fry until fragrant.

9. Add eel meat and blood and stir fry together. Cook 1/2 teaspoons of salt, 1 teaspoon of soy sauce, 1/4 sugar, 1/4 chicken essence and 1 teaspoon of cooking wine, and stir-fry over low heat until the soup is completely dried.

10. After the eel meat is fried, pick out the ginger slices and garlic for later use.

1 1. If there is excess oil in the fish just fried, don't add new oil. After heating, add ginger slices and stir-fry until fragrant.

12, add eel bones, stir-fry until the meat is slightly yellow, and cook 1 tbsp cooking wine.

13, add hot water, you can add more, useless eel bone soup can also be used as broth.

14. After the fire boils, you can add a little salt and a little white pepper and burn for 15 minutes. When the soup turns white, you can filter out the fishbone and throw away the ginger slices. Don't throw fishbones, you can also cook soup.

15, wash onion and coriander and cut into pieces for later use. Add 1 teaspoon eel bone soup (or clear water), 1/2 teaspoons cooking wine, 1 teaspoon white sugar, 1 teaspoon soy sauce, 1/4 teaspoons white pepper, 1/4 teaspoons chicken essence and 65433. Burning thick is not just bibimbap sauce.

16,2.5 cups of rice. Material for pickling rice after elutriation: 1 porcelain spoon, 1/2 teaspoons of salt, and marinate for more than 30 minutes. You can cook fish bone soup when soaking rice.

17. Wash the casserole, brush a little salad oil on the four walls, pour in salted rice, and add eel bone soup. The soup has just been eaten with rice, and 2 spoonfuls is enough.

18, bring the fire to a boil, turn to low heat, stew until the rice is cooked, and pour in the fried eel meat. Pour a circle of salad oil along the casserole and stew for 5 minutes.

19, after 5 minutes, pour shallots and chopped coriander into the pot, and pour a little bibimbap sauce along the edge of the pot, and continue to stew for 5 minutes. It can be eaten in 20 seconds after fire.