A simple way to kill eels

1. Knock out Monopterus albus, then pierce its head with an awl or a knife and fix it on the board in a sideways position.

2. Hold the eel with your left hand to keep it straight, then pierce it from the cervical vertebra of the eel with an art knife (make the knife parallel to the board), and cut the knife to the tail after piercing.

3. Gently pull the intestines of Monopterus albus from the tail to the head until all the internal organs are taken out (the internal organs can be thrown away).

4. From the beginning, first break the eel's spine with the tip of the knife, then put the knife flat and row it backwards (the knife edge is facing the tail, and then row it backwards along the bone to stick the eel meat) until the whole spine is picked out.

5. Cut off the head of Monopterus albus, clean up the blood and impurities in the belly of the fish, and finally wash the Monopterus albus and cut it into sections. ?

Matters needing attention in cooking Monopterus albus:

Monopterus albus has a certain amount of mucus. If you feel that it is not easy to cook, you can pour a little white vinegar on the cut eel meat and wash it again after the surface of the eel meat turns white to remove mucus.