Ingredients
400g (one) eel
a little salt
a little ginger juice
For seasoning
2 tablespoons hot pepper paste
1 tablespoon soy sauce
1 tablespoon chopped green onion
1 tablespoon chopped garlic
1 teaspoon sesame salt
1 tablespoon ginger juice
1 tablespoon rice wine
1 teaspoon starch syrup
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon fine pepper powder
Wash the eel, open its abdomen and spread wide. After cleaning bones and blood of the fish, cut it into pieces of about 7-8cm and sprinkle salt and ginger juice.
Boil down the head and the bones of the eel with a little water.
Make seasoning and boil it with the water made in 2.
Steam the eel skewered in 3 parts. Coat the a little seasoning on both sides of the fish and roast in a medium fire. Serve while hot.
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