Deboning should be done with a knife by slicing from the back or abdomen to the spine, and down the spine to the head and tail. Then just slice off the abdominal spines separately.

Eel rice One bowl of rice (good rice)

Eel grilled: Ingredients: 1 eel (about 500 grams), several bamboo sticks.

Seasoning: 2 tbsp yellow granulated sugar, 3 tbsp soy sauce, a pinch of ginger juice, a pinch of wine, 1 tsp honey, white sesame seeds.

How to make: 1. Wash the eel, remove the head and tail and divide into 3 slices. Add sugar, soy sauce, ginger juice and a little wine and soak for 20 minutes to taste. Remove the eel from the oven and set aside the remaining broth to boil over low heat. 2. Skewer the eel with bamboo skewers in a rotating motion to secure the eel meat. Prepare the oven, grease the top of the baking pan with oil, place the eel skewers and bake at about 200 degrees Celsius for 6-8 minutes, turning occasionally and basting with the sauce several times, then sprinkle with white sesame seeds. 3. If you don't have an oven at home, you can use a pan to pan-fry the eel in the same way. Handling of eel: Have the eel processed by a fishmonger, separating the meat from the bones. When cleaning the eel meat on the plate, the flour evenly sprinkled on the eel to scratch the way to remove the mucus on the skin, repeat a few times, until clean.

Place over rice and serve with a bowl of fresh soup!