Cuisine and efficacy: home-cooked recipes, blood-enriching recipes, nourishing recipes and anemia recipes. Technology: preparation of roasted eel: ingredients: 200 grams of river eel.

Accessories: pig net oil 100g, pepper 40g (red tip).

Seasoning: garlic (white skin) 40g, onion 30g, ginger 15g, vinegar 10g, pepper 2g, starch (corn) 8g, soy sauce 8g, salt 4g, chicken essence 3g and vegetable oil 60g.

The practice of burning eel: 1. Put the eel (river eel) into a basin, brush the outer membrane, scald the mucus with warm water, cut open the abdomen, take out the internal organs, wash away the blood, cut into pieces, put it into a basin, add pepper and salt, mix well and marinate for 5 minutes;

2. Slice ginger, cut onion, remove garlic pedicle, and cut red pepper;

3. Wash the pig's net oil, spread it in half in the basin, add eel, add ginger slices and onion segments. Then, cover the eel tightly with the other half of pig net oil, cover it, put it in a cage, steam it over high fire, take it out until it is cooked, and take out the pig net oil.

4. Heat the pot with vegetable oil, add garlic and red pepper, stir-fry slightly, pour in steamed eel juice, add eel, soy sauce and chicken essence, cook until the soup is thick, thicken with humidified starch, add vinegar, push evenly, and serve from the pot. Food is similar to river eel: eel should not be eaten with vinegar and ginkgo.