The eel is slaughtered and cut into eel ears, eel segments, and eel shreds, which can be cooked into various dishes. The eel is cut open and the bones can be divided into two ways: raw or cooked.

(1) Eels are killed alive and usually cut into slices or segments. The method is. Prepare a long wooden board, drive a nail from the back on one end, with the nail tip pointing upward, and prepare a knife or scissors with a sharp tip. Take a thick live eel, knock it unconscious on the ground, hang the fish tail on the nail tip (sometimes hang the head on the nail tip), pinch the throat of the fish with the thumb and index finger of your left hand, straighten the abdomen upward, and hold the fish with your right hand. With a knife, first make a cut in the throat (the depth is half of the eel's pharynx), then cut open from the pharynx to the anus, dig out the internal organs and drain out the blood. Then, use the tip of the knife to pierce the backbone of the head from the right side, and cut diagonally along the spine to the tail with the tip of the knife. Then use the same method on the left side to cut diagonally from the backbone of the head to the tail, so that the backbone and eel meat can be separated. Basically separate them, and finally use a flat knife to cut from the head to the tail to separate all the bones and flesh, then chop off the head and tail. When dissecting, the tip of the knife should be close to the spine, so that there is no meat in the bones and no bones in the meat. Cut the eel into sections, wash it, and cut it into sections or slices with a knife for later use.

(2) Remove the bones from cooked eels, usually selecting smaller eels for shredded eels. The method is: keep the eel in water for half a day and let it vomit all the mud. The cooked and tiny eel can be scalded to death with boiling water; generally, it can be placed in a cold water pot (also a boiling water pot), covered, and boiled until the eel's mouth opens, then immediately remove it and put it in cold water to cool, and wash off the white saliva (be careful not to overcook it) , to prevent it from becoming crispy and rotten). Then use a small bamboo knife about three inches long (the blade is flat, thin and sharp) that has been sharpened in advance to remove the bones. When removing the bones, hold the fish head with your left hand and a small bamboo knife (such as a pen) with your right hand. Insert the tip of the knife between the head meat and the spine, and press the fish body with the ring finger and little finger of your right hand to make the knife tip close to the spine. , slowly cut from the head to the tail, making three cuts in three directions (because the eel spine is in the shape of a triangular file) to separate the meat from the bones. Then remove the internal organs, rinse slightly with warm water, and finally cut with a knife or tear into shreds by hand for later use.