River eel is the meat or the whole body of eel, Anguilla anguilla, family Anguilla. River eel is one of the fishes in the suborder eel of the order eel of the class eel of the order echinodermata. Like a snake, but without scales, generally produced in the salt and freshwater junction of the sea. It is mainly distributed in the Yangtze River, Minjiang River, Pearl River Basin, Hainan Island and rivers and lakes in China.

1, eel meat is fat and tasty, frying, braising, stir-frying, steaming, stewing, boiling soup, everything; such as cassoulet eel, eel, etc..

2, dried eel meat known as eel replica, can be eaten with water hair, shredded into the soup, the taste is also very good; eel replica produced in Zhejiang coastal product quality is the best; if you do not use water hair, plus wine, green onion knots, slices of ginger, on the cage 15 minutes of water steaming to the skin and bones, the taste is more beautiful;

3, eel fat content is quite a lot, if the flavor of the sauce made of roasted eel eel rice When consumed, often results in excessive fat intake, if you care about health, should be steamed to eliminate fat, more reasonable;

4, eat eel is best to eat eel now killed now cooking, dead eel should not be eaten.

5, packing eel trick: left hand middle knuckle force hooked eel, then right hand knife first in the eel's throat and anus at each cut a knife, and then use the square bamboo chopsticks inserted into the throat within the knife mouth, and then rolled out the viscera; hand digging out the gills of the fish, will be put into a large pot of river eel, poured into the boiling water to soak, to be mucus solidification, that is, with a dry wiping cloth or a knife will be the eel's silver scales in addition to the net, and finally rinse several times with clean water repeatedly. The eel will be rinsed several times with clean water.