Raw materials: live eel 1 strip 500g, fresh lotus leaf 1 strip, cooked ham slices 35g, cooking wine 25g, ginger slices 3g, refined salt 4g, monosodium glutamate 1g, pig fat cubes 20g and cooked lard 20g. Practice: 1, wash the lotus leaf, divide everything in two, take half the corrected size like a basin and pad it at the bottom of the basin. 2. Cut the eel from the pectoral fin and anus with a knife (it can't be cut off), drain the blood, put it into the body, soak it in 60-degree hot water, wipe off the white mucus on the body, then put it into the abdomen from the neck incision with a pair of chopsticks, roll out the internal organs, wash it, gouge out the Long Lin on the back with a knife, put ham slices on each incision every year, and spread them evenly on the lotus leaf. [Food Street] 3. When serving, peel off the covered fresh lotus leaves while it is hot, and pick off the onion knots and ginger slices. Features: Lotus fragrance overflows and falls into the mouth. The eel is fat but not greasy, tender and smooth as agar, especially when served with ham slices. It is delicious and full of "lotus fragrance after rain". It is a famous dish for tonic, nourishing and eating. It is suitable for patients with tuberculosis and cough.