The thickness of the selected eel is smaller than that of an adult's finger, so that the eel can swim alive in clear water for two to four days (without feeding) before use. The reason is that the eel should spit out all the food and feces left in its abdomen, and the blood and internal organs of the eel should be cleaned before cooking, and there should be no fishy smell.

Eel tastes delicious and fishy.

1. The selected eels should not exceed the fingers of adults. If eels are too big, they will smell fishy and have a light taste.

2. When cooking, remove the mucus outside the eel first, which is not only fishy, but also greasy and not refreshing. A relatively simple method to remove mucus is: put about 1000g of water, 50g of rice wine, 50g of rice vinegar, 30g of salt, 500g of eel killing, boiled water for 5 to10s, then take out and cook.

3. The function of adding yellow wine and rice vinegar is to remove fishy smell and mucus. After adding refined salt, the eel will not break its skin and has a basic taste, which is convenient for the next cooking.

1. Because eels live in swamps, silt or fertile waters for a long time, they have a strong smell.

Second, if the cooked eel can remove fishy smell, it should be handled from these aspects:

(1), when buying fresh eel, the dead eel can't be used, (1) is toxic, (2) has a fishy smell.

(2) Feeding the purchased eels with clean water and about 5g of rapeseed oil for 2-3 days can make eels spit out all the leftovers and feces in their bellies and reduce some fishy smell.

(3) The eel should be cooked on the same day, and the eel smells heavy overnight.

(4) Soak the eel in boiling water with ginger, onion and cooking wine, and control the water quality to be purified after the eel is taken out of the pot. Put the eel in a 50% hot oil pan and oil it once before cooking.

(5) The taste of eel dishes is spicy or strong.