Eel 1 (about 1 kg)
A few bamboo sticks
2 tablespoons brown sugar
3 tablespoons soy sauce
A little ginger juice
A little rice wine
Honey 1 spoon
Proper amount of white sesame
Making:
(1) Wash the eel, remove the head and tail, divide it into three pieces, soak it in sugar, soy sauce, ginger juice and a little rice wine for 20 minutes, then take out the eel, and boil the remaining soup with low heat for later use.
(2) Spinning the bamboo stick into the eel meat for fixation. Prepare the oven, put a little oil on the baking tray, put the eel skewers on it, and bake at 200℃ for 6 ~ 8 minutes. Turn it over from time to time and apply some sauce. Brush a little honey when you take it out, then sprinkle with white sesame seeds.
Eel treatment: please ask the fishmonger to treat the eel well and separate the meat from the bones. When cleaning, put the eel meat into the basin, evenly sprinkle flour on the eel, and remove the mucus on its skin by scraping and washing, and repeat this for several times until it is clean.
If you don't have an oven at home, you can fry it in a pan, and so can other methods.