The ingredients are as follows: 1 eel, 1 tablespoon soy sauce, 1 teaspoon soy sauce, a little white wine, 1 teaspoon sugar, 1 teaspoon pepper, 1 teaspoon curry powder and a little cumin.

The specific method is as follows: clean the eel, slice the fish, marinate with 1 tablespoon soy sauce, half a tablespoon white wine, 1 teaspoon sugar, 1 teaspoon pepper, 1 teaspoon curry powder, 1 teaspoon self-heating powder, heat in a pan, and coat.

2. Practice 2: Steamed eels

The ingredients are as follows: eel 1, ginger 1, shallot 1, cooking wine 1 spoon, salt and steamed fish and soy sauce.

The specific method is as follows: clean the eel, cut it into pieces, then add 1 tablespoon cooking wine, add appropriate amount of salt, grab it and put it on a plate, slice the ginger on the eel, steam it in a steamer for 10 minute, then pour out the soup after taking it out, add steamed fish black soybean oil, cut some chopped green onion on it, and fry it with hot oil!

3. Practice 3: Cook eel rice according to the photos.

The ingredients are as follows: half an eel, 300 ml soy sauce, a little rock sugar, 1 teaspoon salt, a little vegetable oil, 100 ml Lin Wei and 2 small broccoli.

The specific method is as follows: the eel is washed and taken out of the abdomen, the abdomen is cut off, and the spine is cut off with an oblique knife. Add Lin Wei to marinate overnight, fry the fish skin in hot oil in the pot, then turn over, add Lin Wei, soy sauce, rock sugar and a little salt to taste, and cook until the soup is thick. Put it in rice, sprinkle some seaweed and chopped green onion, and cook 2 carrots with broccoli!

Step 4: Eel Sushi

The ingredients are as follows: 200g eel, oyster sauce 1 spoon, crystal sugar 15g, a little soy sauce, 20ml peanut oil, rice 1 bowl, sushi vinegar 1 spoon, and sesame seaweed.

Specific practice: stew a pot of rice, which is softer and tastes better. Wash the eel mucus, cut it into sections, then remove the fishbone, cut it into pieces, put oil in a wok, fry the eel on both sides first, then add oyster sauce, soy sauce, crystal sugar and a little water, stew until the soup is thick, and all the eels are wrapped in thick juice. Put it on a plate for later use. Steamed hot rice is mixed with sushi vinegar.