Fill a pot of water, put rice, then take one or n eel, cut off the tail of the eel and put it in the pot.

Then start heating, and the eel will swim when it starts to feel hot in the pot.

Blood is constantly flowing out from the tail because of swimming, because Monopterus albus is constantly swimming, and the blood will be evenly spread in the porridge without stirring.

Until the temperature is too high, the eel swims for the last breath, and almost all the blood is released from the body and diffuses in the porridge.

The porridge cooked in this way is fresh and delicious, without wasting a drop of blood.

It is said that the blood of Monopterus albus is good for health.