Eel is slaughtered and slightly scalded with boiling water, which can remove some of the mucus on the surface of the fish. Then use scissors to cut into segments (as shown), not completely cut. Marinate with cooking wine, salt and ginger for 30 minutes.

Moisten appropriate amount of dried plums with water, which can prevent them from being too salty and dry and hard.

Spread the dried plums on the fish, soak the water also appropriate amount of water poured on the fish, and then put the sliced salted meat.

When the water in the pot boils, enter the pot to steam for 20-25 minutes, that is done. The meat is tender and flavorful, and the fish has fewer thorns, no worse than Kamaboko eel.

Tips

River eel must be fresh, but the surface mucus is slippery, you can ask the salesman to do it for you