1 fresh eel, 200ml sake, 300ml chaiyu soup, 1 kelp (length 50cm, width 5cm).

condiments

A little pepper, 30 ml soy sauce and a little salt.

manufacturing method

1. Sprinkle a little salt on the slaughtered eel, marinate for about 5 minutes, then put it in boiling water 10 second, and take it out. Wash the mucous membrane on the surface of the eel with a wooden brush and clear water for later use;

2. Boil sake, burn off the alcohol, add Chai Yu soup and kelp, cook for about 5 minutes on low heat, and take out kelp; [Xi 'an Food Network]

3. Put the washed eel on the grill, roast it until both sides are slightly burnt, then put it in 2, cook for about 40 minutes on low heat, add light soy sauce, and cook for 15 minutes. The eel meat at this time is thin and soft.

4. Soak the eel in the cooked juice and put it in the refrigerator for half a day, then bake it on the grill and sprinkle with pepper powder.