2, operation method: put the fish on the board, one hand holding the fish, fish back up, belly down. With a knife in one hand, enter the knife from the spine under the shark's fin and cut it along the bone potential to the anus of the fish.

3. Turn your head again and cut the skull. You can also cut the skull first and then the back. The back is thick, and it should be cut hard after cutting to make the edge smooth, so as to increase the appearance of the product.

4. After dissecting the back, spread the fish out and make it into pieces to remove the blood stains on the internal organs and bones and the black mucosa on the abdomen. Wash the blood stains and mucus in the seawater one by one with a brush, then put them in a laundry basket and drip dry. Dried eel tastes light and is the top grade. In order to achieve this goal, the fish with blood stains removed from the back should be soaked in clear water for 20 minutes, and then picked up and dried.

5. Straighten the slightly bleached eel and spread it on the bamboo curtain, with the meat side facing the sky and the skin side facing down. When 60% is dry, turn it over and bask in the sun 1 day, then turn it over and expose one side of the meat to the sun. When it is 80% dry, use a rope to pass through a small gap in your mouth and hang it in a ventilated and dry place to dry.

6. In the drying process of dried eel, it is especially important to note that it should be temporarily stored in a cool place at noon on a sunny day with high temperature to prevent the fat from oxidizing and oozing out of the surface due to exposure to the hot sun, resulting in bitter and slightly smelly taste. Dry products should be stored in a cool and ventilated warehouse at low temperature.