1, the soup is boiled and boned. Scald the eel with hot water at 90℃ for 5 minutes, then immerse it in cold water, press the eel body with one hand and cut its back with a sharp knife, preferably a thin bamboo slice. When the fish is lifted, the eel bones can be taken out, and then the head and tail are removed, and the eel meat is reserved.

2, the original eel slaughter method. Put the eel in a container, blanch it with 70℃ hot water, take it out and put it in cold water. Then wipe the mucus off the eel with a rag. Then cut a knife horizontally on the anus of the eel to cut off the intestines, then cut a knife on the head from behind to cut off the neck meat, grab the head of the eel and gently pull out the intestines and internal organs, wash the blood, and then change the knife.

3. The birth of bone method. Wash the eel, wrap it on your hand with an old cloth (anti-slip), grab the middle and upper part of the eel, throw the eel head on a hard object several times to death, then firmly insert the eel tail on the ground (chopping board) with a special fork, press the eel body with your left hand, insert it from the anus with a sharp knife with your right hand, insert it into the left side of the eel body with a knife tip and row it to the neck, then cut its neck bone with a knife tip and shovel it to the tail with a knife.