Open the belly of the blood eel, wash it, take out the abdominal internal organs, cut off the abdomen, and remove the backbone with a diagonal knife. The specific cooking method of blood eel is as follows:

Preparation materials: blood eel, Soy sauce, rock sugar, salt, vegetable oil, mirin.

1. Wash the eel and remove the internal organs from the abdomen.

2. Cut off the abdomen and remove the vertebrae with an inclined knife.

3. Add mirin and marinate overnight.

4. Heat the oil in the pan and lightly fry the fish skin, then turn it over.

5. Pour in mirin, Japanese soy sauce, rock sugar, and a little salt to taste.

6. Cook until the soup is thick.

7. Pour it into rice, sprinkle a little shredded seaweed, chopped green onion and serve.