Taishan rice with rice
There are many kinds of pot rice, and this one is also my favorite. Although the production process is a bit troublesome and is suspected of being R-rated, after some "torturing", it is really irresistible. Let's take a look at the practice of this "restricted" pot rice.
Recipe Recommendations
- rice vinegar 500g
- chives 2 pieces
- coriander 4 pieces
- ginger slices 6-8 sheet
- garlic half a head
- rice 2.5 cups
- soy sauce 1 porcelain spoon
- salt 1 teaspoon
- cooking wine 1 teaspoon
- white sugar 1 porcelain spoon
- white pepper 1/4 teaspoon
- chicken essence 1/4 teaspoon
- salty and fresh
- pot
- ten minutes
- ordinary
Steps for Taishan rice with rice
1
Buy small eels, and the big ones are not as tender as the small ones. After buying it, put some salad oil in the water and leave it for half a day to let it spit out sand.
2
Pour cold water into the pan, add 1-2 porcelain spoonfuls of cooking wine, 1 porcelain spoonful of rice vinegar, and 1/2 teaspoon of salt, then pour the eel into the pan, slowly heat it over high heat, and hold the lid with your hand to prevent the eel from jumping out.
3
Don't boil the eels. When you hear that the eels are no longer fluttering, you can open the lid and cook. Just cook until the eels open their mouths. It doesn't matter if the water doesn't boil.
4
Rinse the cooked eel with cold water.
5
Remove the eel slices, taking care not to leave the internal organs, but leave the eel blood. The eel blood looks like blood tofu, and its internal organs are soft. Don't get me wrong. There is blood on top, and internal organs on bottom.
6
Lay the eel meat along the bone slices, cut it into sections, and cut the eel blood into small sections.
7
Leave the eel bones after slicing.
8
Heat about the bottom of the oil in the pan, heat it, add ginger slices and garlic cloves, and stir-fry until fragrant.
9
Add in the eel meat and blood and stir fry. Cook 1/2 teaspoon salt, 1 teaspoon of soy sauce, 1/4 white sugar, 1/4 chicken essence, and 1 teaspoon of cooking wine, stir fry over medium to medium heat until the soup is completely dried.
10
After frying the eel meat, pick out the ginger slices and garlic for use.
11
If there is excess oil in freshly fried fish, do not add new oil. After heating, add ginger slices and saute until fragrant.
12
Add the eel bones, stir fry over medium to medium heat, until the meat is slightly yellow, and add 1 tablespoon of cooking wine.
13
Add hot water to add more. If you don't need it, you can also use it as stock.
14
Bring to a boil over high heat, add a little salt and a little white pepper, and cook over high heat for 15 minutes. The soup turns white to filter out the fish bones, and throw away the ginger slices. Don't throw away the fish bones, you can make soup again.
15
Wash the green onions and coriander and cut them into pieces. Put in a wok, add 1 hand teaspoon eel bone soup (or water), 1/2 teaspoon cooking wine, 1 porcelain spoon sugar, 1 porcelain spoon soy sauce, 1/4 teaspoon white pepper, 1/4 teaspoon chicken essence, 1/2 teaspoon salt. Make it thick and thick, and it is a bibimbap sauce.
16
2.5 cups rice, after washing, marinate the rice ingredients: 1 porcelain spoon light soy sauce, 1/2 teaspoon salt, marinate for 30 minutes or more. Fish bone soup can be cooked when soaking rice.
17
Wash the casserole, brush the walls with a little salad oil, pour in the marinated rice, and add the eel bone soup. The soup has just passed through the rice, and then add 2 more hand spoonfuls and it will be enough.
18
Bring to a boil over high heat, turn to low heat, simmer until the rice is ripe, and pour in the fried eel meat. Pour a circle of salad oil along the side of the casserole and simmer over low heat for 5 minutes.
19
After 5 minutes, pour chopped chives and coriander into the pan, pour a little bibimbap sauce along the edge of the pan, and continue to simmer for 5 minutes. After another 20 seconds of fire, you can serve the table.