1. First clean the eel, then remove the head and internal organs, and then cut a hole from the abdomen to the tail with a knife.

2. Use the tip of the knife next to the bones of Monopterus albus, from the belly to the tail.

3. Use a knife to separate the fish bones from the fish meat, as shown in the figure.

4. After one side is cut, change to the other side and separate the fishbone from the fish, as shown in the figure.

5. After the two versions are separated, cut a knife on the fish belly, as shown in the figure.

6. Cut the fishbone every once in a while and be careful not to cut the fish.

7. Remove the fishbone from the incision.

8. Take the fishbone out of the fish belly.

9. When the fishbone reaches the tail, cut off the fishbone and the tail together, so that the fishbone is removed.