Raw materials: 500g live eel 1 strip, fresh lotus leaf 1 strip, 35g cooked ham slices, 25g cooking wine, 3g ginger slices, 4g refined salt, monosodium glutamate 1 g, 20g pork fat cubes and 20g cooked lard. Practice: 1, wash the lotus leaf, everything is divided into two, take half the corrected size like a basin and pad it at the bottom of the basin. 2. Cut the eel from the pectoral fin and anus with a knife (it can't be cut off), drain the blood, put it into the body, soak it in 60-degree hot water, wipe off the white mucus on the body, then put a pair of chopsticks into the abdomen from the neck knife edge, roll out the internal organs, wash it, dig out the Long Lin on the back with a knife, and put ham slices in each knife edge year, put them on a plate and spread them evenly on the lotus leaf. [Gourmet Jie] 3. When eating, peel off the covered fresh lotus leaves while it is hot, and remove the onion knots and ginger slices. Features: The eel is fat but not greasy, tender as agar, especially when served with ham slices. It is delicious and full of "lotus fragrance after rain". It is a famous dish for both medicine and food. Suitable for patients with pulmonary tuberculosis and cough.