準備材料:血鱔、醬油、冰糖、鹽、植物油、林煒。
首先將鱔魚洗凈，取腹部內臟。
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第二，切掉腹部，用斜刀切掉脊椎。
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第三，加入林煒，腌制過夜。
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第四，將魚皮放入鍋中熱油中炸熟，然後翻面。
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5.倒入林煒、日本醬油、冰糖和少許鹽調味。
/iknow-pic . cdn . BCE Bos . com/9358d 109 B3 de 9 c 82 e 2 ccaa 016281800 a 18d 84396 " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/9358d 109 B3 de 9 c 82 e 2 ccaa 016281800 a 18d 84396？x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/9358d 109 B3 de 9 c 82 e 2 ccaa 01800 a 18d 84396 "/。
第六，燒至湯汁濃稠。
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七、放入米飯，撒少許海苔絲，蔥花即可食用。
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