How to make nourishing eel porridge

Step 1

The first step is to clean the eel and leave the eel blood. I processed this today outside. There is no need for eel blood, then cut it into small pieces, add salt to it, and finally rinse it with running water through a drain. Repeat several times to remove the eel's stain, then drain the water, add pepper, cooking wine, salt, and minced ginger. Marinate to remove the fishy smell and set aside.

Step 2

The second step is to prepare a pot of soup in an unglazed casserole. You can use bones or chickens. The bones I used today are from Northeastern rice. Take a container and soak it for two hours. When soaking, add a few drops of peanut oil or corn oil, so that the porridge tastes more fragrant. After the soup is thickened, add the rice, bring to a boil over high heat, and simmer over low heat. Stir occasionally to prevent sticking to the pan, of course, if it's troublesome. Or if it is inconvenient to make soup, just boil it with boiling water and it will be the same!

Step 3

Wait until the porridge is almost cooked. At this time, add a small piece of yellow rock sugar, pour in the pickled eel, shredded ginger, oil, and a little cooking wine. Light soy sauce, simmer over medium heat for 10 minutes, turn off the heat,

Step 4

Finally, add chopped green onion, coriander, and pepper according to your own taste, because coriander and pepper can enhance the freshness. The fragrant casserole porridge is ready.