Rice 1 bowl 30g spicy cabbage 30g pear juice 20g Korean hot sauce 30g lettuce 50g green pepper 20g soybean sprouts 30g caviar 20g shrimp 5 eels 50g sesame oil appropriate amount of stone pot paella Step 1 Wash the carrots, cut into thin strips and blanch
100 grams of rice, 200 grams of eel, a little salt, a little white pepper, a little shredded ginger, 10 grams of chopped green onion, a little cooking wine, 2 tablespoons of sesame oil, a little starch, just the right amount of eel porridge. Step 1: Wash
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