Eel is a high-protein food with thick blood. The more blood is washed away, the greater the nutritional loss will be. If you're not afraid of the smell, don't wash it off.

Supplement

Wash the eel with water before slaughtering it, put the eel into a container, add an appropriate amount of salt and vinegar, and then pour in the prepared boiling water. Close the lid immediately and wait until the eels open their mouths before taking them out and cleaning them. Just rinse with clean water after slaughtering. When cooking, put the eel pieces into a hot pot without adding oil or seasonings, dry-fry until there is no sticky substance on the surface of the eel pieces, then remove from the pot, rinse with water and then stir-fry or braise.