working methods
1. Eel is boneless and sliced, and shrimp need not be shelled or decapitated. Just pick out the shrimp line with scissors.
2. The rice is cooked in the pot, and the porridge is cooked on a small fire.
3. After about half an hour, add a few spoonfuls of chicken soup and add salt according to personal preference.
4. Put the sea shrimp into the porridge and simmer for 5 minutes.
5. Put the eel into the porridge and simmer for 5-8 minutes until the meat is soft.
6. Add vegetables and cook in one minute.