(1)Wash the eel, remove the head and tail, divide into 3 pieces, add sugar, soy sauce, ginger juice and a little rice wine and soak for 20 minutes to make it taste good, then take out the eel, and boil the remaining broth over low heat.

(2) Skewer the eel with a bamboo skewer in a rotating pattern to hold it in place. Prepare the oven, grease the top of the baking sheet with a little oil, place the eel skewers on the baking sheet and bake at 200 degrees Celsius for 6 to 8 minutes, turning occasionally and basting with the sauce several times, brushing with a little honey when removing the eel, and sprinkling with white sesame seeds.

How to handle eel: Have the eel processed by a fishmonger and separate the meat from the bones. When cleaning the eel, place the meat in a basin and sprinkle the flour evenly over the eel to remove the slime on the skin by scratching it, and repeat this several times until it is clean.

If you don't have an oven at home, you can fry it in a pan and do the rest in the same way. It has the effect of restoring fatigue because it contains vitamins A, B1, B2 and other major components. In addition, there are protein, fat, calcium, phosphorus, iron, sodium and other elements. Eating some eel after exerting energy in summer makes sense from a nutritional point of view. The three points of the "eel bowl" are complemented by eel. In Japan, if you want to eat "eel bowl" on the street, you will probably find that even "eel bowl" is written with the words If you want to eat eel rice on the street, you will probably find that even eel rice is written with the words "Matsu, Takeshi, Ume" or "Teshigami, Kami, Namikata" or something like that. "Matsuri" or "Tekami" are the most expensive, while "Ume" or "Namie" are the cheapest. The difference is determined by the size of the eel. Of course, there are stores that price eel according to its origin, but generally speaking, the more expensive the eel, the bigger the eel in most stores. "The soup made from the liver of the eel and the peppercorns sprinkled on top of the unagi gaijin are essential, and they are the representative condiments of Japan that stimulate the tongue with their distinctive flavors. "Eel rice, eel liver soup, and peppers are the three things that you can experience the most delicious eel rice.