Eel is rich in a variety of nutrients, with the effect of replenishing the deficiency and nourishing blood, eliminating dampness and anti-tuberculosis. It is a good nutrient for patients with chronic diseases, weakness, anemia and tuberculosis. Eel contains a rare West River camel protein, which has a good role in strengthening the kidneys, and is a health food for young couples, middle-aged and elderly people. Eel is an aquatic product rich in calcium. If consumed regularly, it can increase the blood calcium value and make the body strong. The liver of eel is rich in vitamin A, which is an excellent food for night-blind people. The nutritional value of eel is not less than other fish and meat. Eel meat is rich in high quality protein and various essential amino acids."

Gaijin is a favorite food for many people, and it's as simple as placing rice underneath and pouring the fried gravy over the rice. The bibimbap is simple to make and uses relatively simple ingredients. Its main features are quick, convenient, meal combining, nutritious and delicious, and it is popular among young people. There are many kinds of rice, including meat, vegetarian, seafood, vegetables and fruits. Nothing you can't think of is impossible anyway. I like to eat meat and seafood. After all, the human body needs to be supplemented with nutrients, and meat is essential.

Today, we will mainly talk about how to make eel over rice. You need eel 1 kilogram, honey, green onions, ginger, soy sauce, soy sauce and cooking wine. First, mix the juices. Put one tablespoon of soy sauce, three tablespoons of soy sauce, one tablespoon of cooking wine and half a tablespoon of honey in a bowl, mix well and set aside. Next, you need to process the eel, because the surface of the eel is sticky and slippery, you need to repeatedly knead and wash it with flour several times until the spines are cleaned. After removing the fins and bones, use tweezers to slowly pick out the bones from the flesh. Once cleaned and sliced, add the sliced green onions and ginger to the prepared juice and chill in the refrigerator for three hours or more. The longer the time, the better the fish bones will taste.

Place the marinated eel fillets on two toothpicks to hold them in place, then place them in a pan over low heat and slowly fry them. Fry for seven or eight minutes, then turn over and fry for a few minutes, brushing with honey halfway through, and finally pour the remaining sauce into the pan and fry for a while longer. Put the steamed rice into a bowl, place a toothpick on top of the fried eel fillet without the toothpick, then pour the sauce into the bowl and the delicious eel rice is done! Sprinkle a little sesame seeds and start eating.