1. First process the ingredients and deboning the eel. Add the eel to a half pot of cold water, cover the pot, boil the water and turn off the heat for five minutes, remove and let dry. Take an eel and lie flat, press the head with your left hand, and pull the spoon down the bones along the abdomen with your right hand to take out the contents in the belly. Then he lay on his stomach and used a spoon to pull up and down, and the bones came out. Then cut into small dices.
2. Add three bowls of water to the pot and add half a bowl of rice to make the porridge. In fact, this can be used when the eel is deboned!
3. The porridge is almost boiled. Put in the eel, dried shrimp and diced green vegetables in turn. Turn to a low heat and simmer for a while.
4. Finally, add salt, pepper and sesame oil, and the fragrant eel porridge is ready!
Tips:After the eel is deboned, you can add a little cooking wine to get rid of the fishy.
