Ingredients: white rice 1 cup, 2 eels, a little shredded ginger, 8 cups of chopped green onion, 8 cups of seasoning water, cooking wine 1 spoon, a little salt 1 teaspoon, a little pepper, washed with white rice, soaked in 8 cups of water for 20 minutes, moved to the fire, and cooked with low fire. 2. Slaughter, clean and shred the eel, blanch it with boiling water and 1 tbsp cooking wine, take it out, put it in porridge and cook it together, then add ginger and salt to taste. 3. When the eel is ripe and soft, turn off the fire, sprinkle with chopped green onion and pepper, and serve. Porridge 1 notes. Eels should be fresh and slaughtered, so that they will have no taste when cooked. When washing, add some vinegar to the water to wash away the mucus. 2. The mucus and blood of eel will make porridge dirty, so you should scald it before putting it in. Dietotherapy benefits deficiency, benefits five internal organs, and drives away wind. Coix seed and eel porridge materials: 32 Coix seed, 0/2 japonica rice (generally rice is acceptable), 1 eel, 3 red dates and 3 slices of ginger. Practice: 1, Monopterus albus peeled intestines and sundries and washed them. 2. Wash glutinous rice, glutinous rice, ginger and red dates, put them together in a pot, add appropriate amount of water and cook for two hours on low heat. It is better to simmer the glutinous rice seeds. Season and serve. Efficacy: Coix seed is slightly bitter and sweet. It has the effects of invigorating spleen, nourishing liver, inducing diuresis to reduce swelling, relieving spasm and pain, and relieving fever, and is mainly used for treating diarrhea, muscle spasm, adverse flexion and extension, edema, leucorrhea with stranguria, nephritis and tumor. Monopterus albus is warm and sweet. Functions: tonify middle energizer, invigorate qi, nourish blood, strengthen five internal organs, treat fatigue, dredge meridians and remove rheumatism. There are also works to lower blood sugar.