Shuibu Eel Rice

Shuibu Eel Rice

　　Shuibu Eel Rice

　　The preparation method of Shuibu Eel Rice varies according to personal taste. The eel may be cut into segments or shredded, but it always uses locally sourced eel and high-quality rice as the main ingredients, seasoned with shredded ginger, chopped scallions, and other ingredients to create a soft texture and delicious flavor.

　　To prepare Shuibu Eel Rice, first boil the eel in already boiling water until it is cooked enough to be easily shredded. Remove it and rinse under cold water, then shred (or cut) the eel meat and set aside. Wash the rice, drain off excess water, and bring water to a boil in a large clay pot. Add the rice and cook until tiny holes (known as "crab-eye" stage) appear on the surface. Finally, heat oil in a wok over high heat, stir-fry minced garlic and shredded ginger, then add the shredded eel and stir-fry. Add seasonings and mix well before placing it on top of the rice. Cook the rice over low heat until fully done. During the steaming process, drizzle a little raw oil around the edge of the clay pot. Before serving, sprinkle some chopped scallions on top. When the eel rice is served, do not rush to lift the lid of the clay pot—wait about 10 more minutes before opening it. Be sure to mix the rice well before eating. This makes the rice more fragrant, slightly chewy, and prevents it from sticking to your mouth.

　　Shuibu Eel Rice has health benefits such as strengthening the body, providing nourishment, improving skin tone, enriching blood, and enhancing beauty.