The meat of the blood eel is fat and tender, and has the characteristics of tonifying the vital energy, nourishing the blood, strengthening the stomach and eyesight, benefiting the spleen and strengthening the body, etc. The blood eel is the "noble class" of the eel family, and is very expensive. Due to the reclamation of coastal shoals, the production of blood eel is getting less and less. In the market, most of the blood eel is live on the market, fishermen will blood eel raised in the barrel, an oxygen equipment, so that the eel can maintain the vitality of the vitality of the value of up to two hundred dollars per kilogram or more. Blood eel taste aromatic, nutritious, is a rare sea food. Before eating, first use warm water to wash the skin mucus. The method is to put the raw blood eel in the steel pot, spinning off the pot, pouring 45 ° to 50 ° degrees of warm water, the temperature of the warm water can not be too high, in order to both the blood eel can be scalded to death, to go to its mucus, and will not be scalding the skin and eel blood to the extent of cracking. Warm water is poured in through the hole in the pot, and the eel struggles with the heat and washes away the mucus on its own, eventually dying from the heat. At this point, remove the lid of the pot and rinse it with water. The gallbladder is located in the 1/2 part of the eel from the tip of the head to the umbilicus, and is exposed when the surface of the gallbladder is cut with a sharp knife in this area. After washing and removing the gall bladder, you can adjust the food.