Usually, what is being sold in supermarkets would be the kind of dried eel that is soy sauce-colored and can be picked up and nibbled directly from the machine. But you'd generally have to need a machine for that, so I won't go into that here.

The common dried eel in Zhoushan is called wind eel, and some outsiders prefer to use dried eel instead of wind eel.

Select a fresh eel, it is best not to freeze the eel, eel fish eyes black, gills bright red, belly meat is white and tender, meat elasticity that this eel is fresh.

The sea eel, Zhoushan people called the dog eel fixed on a board, long-term business or home year after year need a lot of dried eel generally have a set of special home board. There are nails on this board, after fixing the eel with the nails, cut the eel from the head along the center stomach area to the stomach vent. Remove all the internal organs and wipe off the blood with a towel, being careful not to wash it with water.

Make a large brine bowl with 1:10 salt and water and soak the eel for a few hours.

Propel the eel's body apart with bamboo sticks for the purpose of drying it in the sun. Pass a string through the eel's head. The final step is to fish the eel, which should be done in a windy, shady spot with the best sea breeze. The windier the day, the cooler the temperature is best. Sun exposure is also okay, but not by a fierce sun.

Generally about 2 days in the sun is about right, and then you can put it in a bag and hide it in the freezer. When you want to eat it, just cut it into pieces and steam it in a pot. The flavor of wind eel is more popular than the texture of fresh eel