Monopterus albus (the smaller the better) 1 kg
Cantonese sausage 1 root
Ginger 1 small pieces
2 shallots
2 teaspoons oyster sauce
2 teaspoons of cooking wine
2 teaspoons of soy sauce
Sugar 1 teaspoon
Peanut oil, salt and pepper.
Rice (five people) 3 cups (about 450 grams)
One piece of dried tangerine peel (1/4 oranges)
How to cook clay pot rice with eel?
Wash ginger and onion, shred ginger, dice onion and shred dried tangerine peel (the finer the better).
Slice the sausage (there must be sweet Cantonese sausage).
Monopterus albus is bought from the market, so don't slaughter it. Put enough cold water in the pot and put the washed eel in the pot.
Here is the cruelest step. Ready ...
Cover the pot and fire. If the lid is light, press it with your hand, and the eel will struggle after the water is hot (but this cruel time is less than 30 seconds). Turn off the fire as soon as the water boils.
Pour out boiling water, rinse with cold water, and wash away mucus.
Tear it from the mouth of the eel, and peel off the abdomen and coagulated blood of the eel (this step is very simple, if it can't be torn, it is in the wrong position. If there is still blood, it needs to be boiled for a while. When you make it for the first time, you can try to tear one when the water is boiling, and then turn off the fire after the fire has passed. Tear the fish in your stomach into eel shreds. Dark brown eel blood is a great supplement, so don't lose it.
Remove internal organs attached to eel bones.
Hold the head of Monopterus albus with your left hand, starting from the back of your head, and push the fish on your back away from the bones of Monopterus albus with your thumb and forefinger with your right hand.
Remove the head from the eel bone set aside and cut it into small pieces.
Heat oil in the pan, saute shredded ginger until fragrant, add eel bones and cooking wine, add boiling water and a little extra rice, add pepper and shredded dried tangerine peel, and cook until the soup is thick and white, and add a little salt (finally, add the sauce, so the salt is less).
Filter out the bones from the soup, leaving half a bowl of sauce, and pour the rest into the casserole.
Drain the soaked rice and pour it into the casserole. The soup in the casserole is nothing but rice noodles. Tilt the casserole 30 degrees, the soup line is just in the middle line of rice noodles, and the soup quantity is the best. I wonder if you can understand engineering male's description? Of course, due to different rice varieties and different water absorption characteristics, it needs to be adjusted flexibly. )
Boil over high heat and stir constantly with a spoon, so that the heating is more uniform and it is not easy to paste.
When the water boils, the rice grains absorb soup, add sausage slices, cover the rice evenly, cover the pot, and turn to low heat for simmering.
Heat oil in the pan, saute shredded ginger, pour shredded eel and stir-fry over high heat, add cooking wine, dried tangerine peel and pepper, and continue to stir-fry for half a minute.
Put the fried shredded rice into a casserole and cover it with sausage.
Pour a circle of peanut oil along the edge of the casserole with a spoon (it is not easy to paste and it is easy to take out the casserole).
Cover the pot and move the casserole constantly to ensure that all positions are heated evenly.
Simmer 15 to 20 minutes, and pick out the inner rice with chopsticks, so there is not much left.
Boil the remaining half bowl of eel bone soup in a small pot, add oyster sauce, soy sauce, pepper, sugar and a little peanut oil to make a delicious sauce (children's shoes that like coriander can add coriander stalks and cook at the same time, which is the recipe for making soy sauce).
Pour the sauce into the casserole and sprinkle with chopped green onion.
Turn off the fire and stew for another five minutes. Finally produced!
Stir evenly