Main ingredients: 700g eel, 30ml soy sauce, 10g salt, 1 piece of rose bean curd, a little sake, a little mirin, a spoonful of honey.

1. Remove the organs from the live eel, cut the head and tail into sections, and remove the bones. Use kitchen paper towels to blot dry and set aside.

2. Quantity signing section.

3. It can also be fixed crosswise.

4. Mix the above seasonings thoroughly to make a sauce, spread it all over the dried eel segments and then blow dry.

5. Heat the grill pan, brush it with oil before heating, put the eel segments on it, and heat it up and down to 180 degrees for about 20 minutes. Brush the sauce again in between.

6. Go sign and load the plate.

7. Spread on the soft and glutinous rice, sprinkle with seaweed and sesame seeds, and grind two rounds of black pepper to complete.