準備材料：血鰻魚、醬油、冰糖、食鹽、植物油、味霖。
壹、鰻魚洗凈取腹部內臟。
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二、切下腹部，斜刀去脊椎骨。
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三、加入味霖腌制過夜。
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四、鍋裏熱油稍稍煎魚皮，再翻面。
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五、倒入味霖、日式醬油，冰糖、壹點點鹽調味。
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六、燒至湯汁濃稠。
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七、盛入飯裏，撒壹點海苔絲，蔥花即可食用。
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