My Favorite Claypot Rice-taishan Rice Eel
1.
Buy small eels, the big ones are not as tender as the small ones. After buying it, put a little salad oil in the water and let it spit out the sand for half a day.
2.
Pour cold water into the pot, add 1-2 porcelain spoons of cooking wine, 1 porcelain spoon of rice vinegar, 1/2 teaspoon of salt, and then pour the eel into the pot. Heat slowly over high heat. Hold the lid with your hands to prevent the eel from being caught .
3.
Don't boil the eel. You can open the lid and cook when you hear the eel don't flop. Cook until the eel opens its mouth. It doesn't matter if the water doesn't boil.
4.
Rinse the cooked eel with cold water.
5.
Cut off the eel meat, take care not to have the internal organs, but leave the eel blood. The eel blood looks like blood tofu, and the internal organs are soft. Make no mistake. The upper part is blood, the lower part is the internal organs.
6.
Cut the eel meat under the bone slices and cut into sections, and cut the eel blood into small sections.
7.
Leave the eel bones after the slices are finished.
8.
Boil about one part of the oil at the bottom of the pot. After it is heated, add ginger slices and garlic cloves, and fry them for a fragrance.
9.
Add the eel meat and stir fry with the blood. Cook in 1/2 teaspoon of salt, 1 porcelain spoon of light soy sauce, 1/4 sugar, 1/4 chicken bouillon, and 1 porcelain spoon of cooking wine. Stir in medium and low heat until all the soup is dried.
10.
After frying the eel, pick out the ginger and garlic and set aside.
11.
If there is excess oil in the fish that has just been fried, do not add new oil. After heating, add ginger slices and sauté.
12.
Add the eel bones, stir fry on medium-low heat until the flesh is slightly yellowish, and cook with 1 tablespoon of cooking wine.
13.
Add hot water, you can add more, the eel bone soup that can't be used can also be used as a broth.
14.
Bring to a boil on high heat. Add a little salt and a little white pepper to a high heat for 15 minutes. When the soup turns white, you can filter out the fish bones and discard the ginger slices. Don't throw the fish bones, you can cook the soup again.
15.
Wash the green onion and coriander and chop into finely chopped pieces for later use. In the wok, add 1 spoon of eel soup (or water), 1/2 teaspoon of cooking wine, 1 porcelain spoon of white sugar, 1 porcelain spoon of light soy sauce, 1/4 teaspoon white pepper, 1/4 teaspoon chicken essence, 1/ 2 teaspoons of salt. It is burnt and thick, which is the bibimbap sauce.
16.
2.5 cups of rice, after washing, marinate: 1 porcelain spoon of light soy sauce, 1/2 teaspoon of salt, marinate for 30 minutes or longer. You can cook fish bone soup while soaking the rice.
17.
Wash the casserole, brush a little salad oil on the walls, pour in the marinated rice, and add the eel bone soup. The soup just has no rice, and then add 2 hand spoons, it is enough.
18.
Bring to a high heat, turn to low heat, simmer until the rice is ripe, pour in the fried eel. Pour a circle of salad oil along the side of the casserole and simmer for 5 minutes.
19.
After 5 minutes, pour the chives and chopped coriander into the pot, pour a little bibimbap sauce along the side of the pot, and continue to simmer for 5 minutes. It can be served in another 20 seconds after the fire.
