(1) Wash the eel, remove the head and tail and divide it into 3 pieces. Add sugar, soy sauce, ginger juice and a little rice wine and soak it for 20 minutes to make it taste better. Take out the eel and use a small amount of the remaining soup. Bring to a boil and set aside.

(2) Stir the bamboo skewer into the eel meat in a rotating manner to fix it. Prepare the oven. Apply a little oil on the baking sheet. Place the eel skewers and bake at 200°C for 6 to 8 minutes. Turn over occasionally and smear the sauce several times. When taking it out, brush it with a little honey and sprinkle with white sesame seeds. .