Eel is a fish that looks like a cobra and has the basic characteristics of this fish. Eel is rich in vitamin a, vitamin E, vitamin B1 and vitamin B2 and has high nutritional value. Pour in soy sauce, sugar, salt and garlic, add water (half without ingredients), cook on high heat for five minutes, turn off the heat and heat for 20 minutes. First, chop the tempeh, add the garlic and ginger rice, stir-fry the tempeh until fragrant, then mix with the oyster sauce, soy sauce, cooking wine and peanut oil. Stir the tempeh well and set aside. Place the eels on a plate in a circle, mix the tempeh with some water, pour in the well-stirred tempeh and add it to all the eels.

Remove the meat from the spores of the bones, massage it until it is the right length, mix it with dried mushrooms, deodorized red peppers and chives, and a good amount of spices, stir in the hot oiled potatoes, and slide them into the eel segments. Cook for five layers, add shallots, peppers and seasonings, stir until fragrant, add enough water to cook the juices, then color and season with soy sauce or shoyu, add a small amount of vinegar to refresh before leaving the pan and a grilled eel is made.

The eel larvae caught are used for breeding, which is similar to crab larvae. It is also a misconception that hairy crappie are produced in any lake. In fact, all crappie larvae are caught in the mouth of the Yangtze River. Try a pot, sweeten it, boil it in orange juice, put in some angry pork, ginger, wine, onion, raw chicken and the essence of old chicken, mix a small amount of steaming hot water, put in the fish, the water equal to the surface of the fish, let the fire remain for seven to eight minutes, and then drink the juice from the pot over a low flame.

Add the onion and red pepper, stir in the seasonings, add the refined salt, soy sauce, Shaoxing wine, sugar, eel fillets and a little water, bring to a boil and heat over medium heat for five minutes. When the juice is concentrated, pour in the vinegar and a spicy grilled eel dish comes out of the oven, start the wok and fill the wok with a sufficient amount of cooking oil; after putting the onion beads into the wok, turn on the low heat and gradually heat the oil. Slowly add the onion beads to the pan and cook for about 20 minutes, gently rotating them with chopsticks and removing them from the heat when they turn golden brown.