River eel delicious practices are as follows:

Materials: eel one catty, three spoons of soy sauce, a spoon of soy sauce, a spoon of cooking wine, half a spoon of honey, green onions, ginger moderate.

1, Japanese-style eel rice (one person): river eel or sea eel a section (I chose the sea eel, river eel is more fat), three spoons of soy sauce, soy sauce, a spoonful of cooking wine a spoonful of honey half a spoonful of ginger and green onions.

2, eel surface sticky smooth, with a little flour rubbing rinse repeated twice can be removed. From the back under the deep knife longitudinal cut broken open to the fish bone, with the tip of the knife to cut the back of the small fins nailed and then force to tear off the whole dorsal fin.

3. Then use the knife to slowly pick off the entire bone (eel bones are cylindrical) against the fish bone.

4, clean up the eel cut section, all the seasonings onion and ginger slices and eel with refrigerator marinade for more than two hours or overnight. (If you don't have time to marinate so long, use a toothpick to poke the eel skin and flesh a few hundred times to make it easier to taste, grilled when you need to repeat a few more times to brush the sauce).

5, marinated with a toothpick so that fixed, to prevent the grill when rolling.

6, bake in the oven at 180 degrees for 20 to 25 minutes, or use a flat non-stick pan with a thin layer of oil to heat up the pan and turn the heat to a small one-sided frying for ten minutes.

7, turn over and fry for another ten minutes brushing with honey and halfway through the marinade.

8, covered in hot rice, sprinkle a little sesame seaweed crumbs.

9, delicious eel rice is ready, eat it while it is hot.