It is best to avoid cooking eel with its bones removed. The item is naturally fishy in smell, but one should not over manipulate or attempt to control it, lest we risk losing its natural character. Like Reeve’s shad, it should not be cooked without its scales.
To prepare it plain braised, take a river eel, wash away its slime, and chop it into inch long segments. Put them in an earthenware jar and braise with wine and water until soft. Add autumn sauce when it is ready to serve. One can also make a soup with it using newly preserved mustards prepared during winter, along with large amounts of green onion and ginger to rid the eel of its fishiness.
I also remember well that a certain official’s1 household braised it in thickening starch and mountain yam for a good dish. It can also be seasoned and directly place on a plate to steam without any added water. Official Jia Zhihua makes the best steamed eel. Add four units of soy sauce and six units of wine,2 making sure to use just enough broth to cover the body of the eel. The steaming time must be well judged and controlled, since over-steaming would cause the eel’s skin to wrinkle and its flesh to lose flavour.
Note: 1Bibu (比部) is an imperial government official. As for which individual he was speaking about it unclear.
2Cui (兌), which translate to “a unit” or “a weight”, is used here as an actual volume or weight to specify a certain ratio of wine and soy sauce to be added. The exact unit is uncertain, thought the lack of specificity may indicate it’s not overly important as long as the fish is covered with the wine and soy sauce mixture.
3Tangman (湯鰻) means “souped eel”, but it’s probably better translated as “eel with/in broth”.
In Hangzhou, dark sleepers1 are highly prized. Yet people in Jinling2 consider them worthless, and look upon them as tiger-headed snakes: with grotesque amusement. Its flesh is very tender and soft, and it can be pan-fried, boiled, or steamed. It can also be cooked with picked mustard3 as a remarkable delicate and delicious geng.
Notes: 1Known in Chinese as “walking-on-ground fish”, the dark sleeper (Odontobutis obscura) is from the suborder containing gobies, many of which have an affinity to shallow river and lake shores. In fact, the mudskippers belong to it. This rather large species of goby-like fish is known by its rather sinister sounding dormant monster/undercover spy name because of its ability to camouflage itself, changing its colour to a blackish blue hue to avoid predation.
3Yanjie (醃芥) translates to marinated mustard, but considering the way it’s used in other recipes of the Suiyuan Shidan this is most likely the fermented and pickled mustards, known as suan cai (酸菜, “sour vegetable”). As such, it is better translated as pickled mustard. Suancai Yu (酸菜魚), is actually a relatively common method for preparing fish hroughout China.
Pork(List of the Ceremonial Animal)::Sun-Dried Pork
Thinly slice some lean pork and lay them under strong sunlight until sufficiently dry. Stir-fry the pork with thinly sliced preserved kohlrabi. 
: The literal translation here is “old/preserved big-headed vegetable” (陳大頭菜). I know of two vegetables are called “big-headed” due to their swollen stems, one is the kohlrabi the other is Brassica juncea var. tatsai. I’m not sure which one is being referred to here, so I’ll just go out on a limb to say it’s the former.
: In modern Chinese cuisine grilling sun-dried pork/pork jerky before eating is quite common, but this is the first time I have heard of stir-frying pork jerky with anything. That said, this dish does sound like an interesting drinking snack (下酒菜).