1) Wash the rice, let it stand for 30 minutes, add 450g of water, 2 tablespoons of wine and kelp to cook, take out the kelp before boiling, and mix it with a) while it is hot.

Materials to be cooled

2) Cut the eel in half, scrape off the blood and mucus with a knife, wipe the peeled side with salt and wash it with running water.

3) Add the water and wine in b) into the pot, boil it, add the eel, pour the remaining seasoning in b) after 5-6 minutes, and cook for another 5 minutes.

4) After cooling slightly, spread the eel on a plate and shape it.

5) Pour the seasoning in c) into a small pot and cook until it becomes thick.

6) Spread a layer of plastic wrap on the bamboo curtain, put the eel (skin down) in the middle, and make the sushi rice into a stick with the same length as the eel with a wet cloth.

Put it on the eel.

7) Roll it into a rod, shape it, remove the plastic wrap, coat the sauce of 5) on the eel, and then cut it into small pieces.