material

Thailand's fragrant rice is 4 Liang, Taishan's late-growing small farmers are 3 Liang, Monopterus albus 1 kg, Jiang Mo's half catty, Xinhui's shredded tangerine peel10g, 5 grams of shredded red dates, 5 grams of coriander powder, 30g of chopped green onion, a proper amount of soy sauce, and 30g of olive oil.

method of work

First, wash the two kinds of rice and soak them for 20 minutes before use, then bleed the live eel and steam the whole rice with fragrant rice.

Remove the cooked Monopterus albus, add Jiang Mo, shredded tangerine peel and shredded red dates and saute. Add it to the fragrant rice just cooked with Monopterus albus and mix well.

Set the mixed rice on low fire and cook for 1 minute until the rice smells slightly burnt.

Sprinkle some coriander and chopped green onion on the rice.