1. Prepare a pair of scissors. 2. Prepare an eel. 3. Hold the head of the eel with scissors, just below the head, and cut off the bones hard. 4. After cutting, you need to cut the eel into sections. 5. Turn the eel over. There is a tendon in it, which can be pulled out directly. 6. it's done. 1. Boil soup to remove bones. Scald the eel with hot water at 90℃ for 5 minutes, then immerse it in cold water, press the eel body with one hand and hold a sharp knife, preferably a thin bamboo slice, in the other hand, and cut its back, one left and one right. After the fish is lifted, the eel bones can be taken out, and then the head and tail can be removed, and the eel meat can be used for later use. 2. The killing method of the original eel is 1. Knock out Pelteobagrus fulvidraco and fix the fish head on the board with an awl. 2. Pierce the head and neck with a utility knife and pull it to the tail. 3. Lift the intestines and other internal organs of catfish from the tail. 4. Clamp the eel's spine from head to neck with a utility knife and remove it from head to tail. 5. Take out the fishbone, clean up the residual blood and impurities, and cut off the fish head.