1. Take an eel, tie the head tightly with scissors and fix it on the chopping board.

2. Use a knife to slowly cut one side of the eel along the position below the head.

3. Row all the way to the tail.

4. Spread the meat on both sides of Monopterus albus evenly on the chopping board, and cut the fishbone from the bone under the head to the tail with a knife.

5. After slicing to the tail, all the fishbones are taken out and the eel is processed.