2. Wash the white rice slightly, soak it in clear water 1 hour and then drain it. Wash the vegetables, cut them into appropriate sizes and blanch them in boiling water.
3. Wash the eels and cut them into small pieces. Red? Wash the vegetables and remove the leaves.
4. Put the rice soaked by the method 1 into a casserole, add all the materials and seasonings, cover the pot, and boil over high fire.
5. After the water in the casserole is dried, turn to low heat and continue to cook for 5 minutes. Simmer for _ 15 minutes after flameout.