Eel Rice&Eel Kelp Soup

1. First, stew the rice: gently wash the rice clean.

2. Use an electric rice cooker with the function of "precision cooking rice" to stew rice; Eels are dissected to remove their internal organs, cleaned inside and outside, and their gills are also removed.

3. Take a look at the abdomen of the eel, and remove all the dirty blood and peritoneum thoroughly.

4. Lay the eel with its belly facing upwards and flat on a cutting board; Cut diagonally along the edge of the spine with a blade.

5. Cut open both sides of the spine so that it can be easily lifted.

6. Cut off the fish head, thinner fish tail, and spine.

7. Cut the fish into large pieces.

8. The seasoning sauce is not limited to the following types, and the proportion can be adjusted according to the taste, slightly sweet: salt, soy sauce, light soy sauce, dark soy sauce, white sugar, sake, water; Sake can be replaced with cooking wine, and a little dark soy sauce can be used for coloring; Do not put starch in the sauce for now, then mix it separately into starch slurry before adding it.

9. Pour a little vegetable oil into a flat frying pan, fry the fish skin facing down until cooked, then turn it over and fry the fish meat side.

10. Fry over low heat until both sides are slightly burnt yellow.

11. Mix the sauce evenly and pour it into the pot, simmer slowly over low heat for a few minutes.

12. After the soup has decreased, mix a small amount of starch with cold water to make a paste, pour it into the pot, boil again to make bubbles, and then turn off the heat.

13. At this point, the rice is also braised, and this type of rice with distinct grains is particularly suitable for making eel rice; Take an appropriate amount of rice into a bowl, then place eel chunks and colorful vegetable threads on top of the rice, pour sauce, sprinkle a little cooked white sesame seeds, and it can be eaten.

14. Eel and kelp soup.

15. When frying fish chunks, make a soup: fish head, fish tail, and fish spine sections.

16. Prepare a small amount of kelp soup in advance.

17. Wash with cold water and soak until soft.

18. Pour a little oil into the boiling pot and fry the fish head, fish tail, and fish spine.

19. Pour an appropriate amount of hot water and boil.

20. Put shredded seaweed into the soup and simmer over low heat until it has an edible taste. You can also add a little green vegetables and scallions to enhance the color and aroma.

21. Eel rice and eel kelp soup, fragrant, tender, and delicious!