Cut off the head and tail of the eel, spread it out from the belly on a board, cut it into sections, and carefully remove the spines in the middle with a knife, leaving the hard spines behind, and pull out the thin spines with tweezers

Combine the June Fresh Shanghai Barbecue Soy Sauce, mirin, Momoya Barbecue Sauce, maltose, and sugar in a small, nonstick skillet, sprinkle with shredded ginger, and cook, stirring, over low heat, until all the ingredients are blended and thickened a little to form a sauce

Make the sauce by pouring 1/2 the amount of sauce made in step 2 onto the raw eel and the spines, coating both sides and marinating for 30 minutes. Use 1/2 of the sauce made in step 2, pour it over the raw eel meat and spines, and marinate for 30 minutes on both sides

Put a little cooking oil in a pan, and when the oil is slightly hot, put in the marinated eel, and pan fry it until the color is on both sides, and the meat is firm, then add half a bowl of water with the rest of the sauce and simmer it until the sauce is thickened.