Preparation materials: blood eel, soy sauce, rock sugar, salt, vegetable oil and Weilin.
1. Wash the eels and remove the abdominal viscera.
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Second, cut off the abdomen and remove the spine with an oblique knife.
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3. Add Weilin and marinate overnight.
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fourth, fry the fish skin with hot oil in the pot, and then turn it over.
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5. Add Wei Lin, Japanese soy sauce, rock sugar and a little salt to taste.
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6. Cook until the soup is thick.
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seven, put it into the rice, sprinkle a little seaweed, and the chopped green onion can be eaten.
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