1, will be fresh yellow chili ding wash, open to remove debris.

2, ready to tear the mouth before, first with the left hand pinch both sides of the fish thorns, the fish belly up, the right hand with the thumb, forefinger pinch off the two gills connected to the place, and then pull hard to the tail direction, exposing the fish guts after the first to take the gills, and then pinched off the fish intestines, all of a sudden can be very easy to intestines and belly are cleaned up.

3, clean fish head up into a fan-shaped spare.

4, the process of gutting is: the center of the Pelteobagrus fulvidraco with scissors to cut, onion gills to the viscera all removed. Because of the yellow catfish jaw on each side of a large thorn, the edge are fine barbs, sharp and sharp, but also poisonous, so handle the yellow bones of the fish to be extra careful, to prevent being stabbed.