Seasoning composition for cooking eel

The invention relates to a seasoning composition for cooking eel. The seasoning composition is characterized by comprising the following components in parts by weight: 1.5-3 parts of garlic leaves, 1.5-3 parts of folium sennae, 1.5-3 parts of cherry leaves, 1-2 parts of bitter gourds, 1.5-3 parts of freeze-dried purple sweet potato pieces, 1-2 parts of snakegourd fruit seeds, 2-4 parts of rape flowers, 0.5-1 part of dendrobe, 1-2 parts of epimedium, 0.5-1 part of spiced salt, 0.5-1 part of highland barley wine, 1.5-3 parts of galanga, 1-2 parts of celery stalks, 1.5-3 parts of welsh onion stalks, 0.5-1 part of pericarpium zanthoxyli, 1.5-3 parts of bracken fern, 2-4 parts of garlic, 1.5-3 parts of ten-fragrance colza oil, 1.5-3 parts of garland chrysanthemum, 0.5-1 part of bighead atractylodes rhizome polysaccaride, 1-2 parts of purple sweet potato leaves, 1-2 parts of water extract of radix astragali, 1-2 parts of water extract of gynostemma pentaphylla, 1-2 parts of peanut kernels and 0.5-1.5 parts of dried pepper. Eel cooked by using the seasoning provided in the invention has the advantages of delicious flavor, strong aftertaste, no peculiar smell, good taste and favorable health-care function. Being a food of homology of medicine and food prepared by choosing purely natural plants as raw materials, the seasoning composition is scientific in formula, is processed through a traditional process, and is rich in a plurality of beneficial substances required by a human body. With adoption of the seasoning composition, the immunity of the human body can be improved.