Qi and Blood Porridge-casserole Eel Porridge

Qi and Blood Porridge-casserole Eel Porridge

by Ball well bella

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

3

In recent autumn, I have always felt that I am a little weak, my finger crescent plate has become smaller, and my hair has fallen a little bit. The elderly in my family go to the vegetable market to buy eel to cook porridge for invigorating Qi and blood. This porridge is good for promoting blood circulation, removing blood stasis and replenishing blood. I often eat it during confinement. Just pick a medium size eel, let the fishmonger use a brush to help clean the viscous liquid on the surface, then take out the center bone on the nail plate and chop it into small pieces. The meat is also cut into several sections. Don’t lose the blood of the eel during this time. Don't clean the house. . . Old people always say this blood tonic.

Ingredients

Qi and Blood Porridge-casserole Eel Porridge

1. The eel vegetable market has been killed, no need to deal with it again, the rice can be boiled after washing.

Qi and Blood Porridge-casserole Eel Porridge recipe

2. Cook on medium heat until the rice soup boils, and the rice grains are fully cooked without blooming.

Qi and Blood Porridge-casserole Eel Porridge recipe

3. Add the eel bones (select the fish bones first) into a casserole pot and cook

Qi and Blood Porridge-casserole Eel Porridge recipe

4. Add ginger shreds to remove the fishy smell. If you don’t like ginger, you can replace it with ginger slices. Continue to cook until the rice grains bloom slightly

Qi and Blood Porridge-casserole Eel Porridge recipe

5. High heat until the casserole boils vigorously. After turning off the heat, add the eel fillets and edible salt, and stir evenly

Qi and Blood Porridge-casserole Eel Porridge recipe

6. Cover the lid and let it sit for about 15 minutes until the porridge thickens and the rice grains bloom completely. Add celery froth or coriander froth before eating.

Qi and Blood Porridge-casserole Eel Porridge recipe

Tips:

The eel bones are added to the porridge and stewed in advance. The sliced eel must be added when the casserole is boiling vigorously. Even if the casserole is turned off, the remaining temperature is still high and the eel can be cooked completely. Unagi must be fully cooked before it can be eaten, otherwise it is easy to carry parasites.

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