1, fresh loach slightly cleaned, one by one alive and jumping.

2, the loach's vitality is particularly strong, light jumping can not be slaughtered, you must first prepare a plastic bag, put the loach in it, and then pat the dizzy before handling.

3, the loach into the plastic bag powerful wrestling, loach in a short period of time can not move, it is necessary to seize the moment, one hand to hold the loach, a hand holding a sharp knife, from the progress of the loach to cut a horizontal mouth.

4, after the loach slaughter, along the center of the horizontal mouth, along the loach's abdomen has been cut down.

5, the loach's internal organs are not much, mainly on an intestine, with a finger from the center of the pull out, and then the head near the gall bladder, lungs and other internal organs out.

6, the loach one by one after the slaughter, cleaned in water, and then you can cook.