Eel and shrimp rice porridge

Overview

I often eat porridge in summer, but I also want to switch to porridge that tastes nutritious!

First, process the ingredients and debone the eel. Add eels to half a pot of cold water, cover the pot, boil the water, then turn off the heat and simmer for five minutes, remove and dry. Take an eel and lay it down, press the head with your left hand, take a spoon with your right hand and pull down along the bones of the head and abdomen to take out the contents of the stomach. Then lie down, use a spoon to pull up and down, and the bones will come out. Then cut into small dices.
Add three bowls of water to the pot and half a bowl of rice to make porridge. In fact, this can be done while the eel is being deboned!
When the porridge is almost cooked, add the eel, dried shrimps and diced green vegetables in turn, turn to low heat and simmer for a while.
Finally, add salt, pepper and sesame oil, and the fragrant eel porridge is ready!