1, steamed eel. Ingredients: 500g live eel, dried mushrooms, fat slices, dried seaweed, onion slices, ginger slices, vinegar, pepper noodles, monosodium glutamate, cooking wine, refined salt and sugar. Practice: Kill the live fish and cut the fish into 5 cm long sections, but the bottom is slightly connected, so don't cut it completely. Put the eel in a dish, add seasoning, and add fat slices, mushrooms, dried seaweed, onions, ginger, etc. Put it on fish and steam it in a cage. After the fish is steamed, pick out the onion and ginger, pour the soup on the fish, cut the ginger and add vinegar to the fish.

2. Braised eel. Ingredients: 600g of eel, 50g of water-soaked mushrooms, onion, red pepper, refined salt, soy sauce, Shaoxing wine, sugar, vinegar and salad oil. Practice: Wash the eel and cut it into cubes; Sliced mushrooms; Cut onion into sections; Dice the red pepper. Heat the oil to 60% heat, smooth the eel pieces in the sea, and pour them into a colander to drain the oil; Put the remaining oil in the pot back on high fire, add onion and red pepper, stir-fry until fragrant, add refined salt, soy sauce, Shaoxing wine, white sugar, eel pieces and a little water, bring to a boil, turn to medium heat for 5 minutes, and pour vinegar on the juice when it is thick.

3. stew eel. Materials: 1 eel, 15g angelica, 65438 astragalus, 65438 jujube. Seasoning, cooking wine, salt. Practice: Wash the eel and cut it into sections for later use. Stew eel, angelica, astragalus, red dates, cooking wine, salt and appropriate amount of water in a casserole for 50 minutes until the eel is cooked and rotten.