The boiling water in the pot started to splash out of the pot because the eels flipped.

When Lin Ruifeng saw this situation, he was not too busy. He picked up the wooden pot lid next to him and pressed it directly on the boiling pot.

This doesn't take long, and the eels in the pot will be scalded.

But it cannot be cooked for too long. If cooked for too long, it will cause the eel meat to grow old.

So after boiling it for a while, Lin Ruifeng lifted the lid of the pot and immediately took out the net pocket in the pot.

Then put it in cold water and soak it slightly, then take it out and drain the water.

Then take the eel out of the net bag, and then use a bamboo stick knife to cut the eel open.

Before the apprentice was about to take action, Feng Yifan said, "Wait a minute, are you missing one step?"

Lin Ruifeng was stunned and looked at the master. When he subconsciously opened his mouth to ask, he saw that the master's face was very serious, and he swallowed the words he said.

Fortunately, Lin Ruifeng looked at the eels on the chopping board and quickly thought of the steps he had lost.

He did not clean up the white solidified mucus on the surface of the eel while taking a shower.

Lin Ruifeng quickly cleaned under the faucet.

Then I took back one by one eel and started to use a bamboo stick knife to open the eel to change the knife.

There are also some skills here. The bamboo stick knife must be lowered on the midline of the eel's abdomen and back, then slashed along the inner spine to the bottom, cut off the eel's head, cleaned the internal organs, and finally removed the spine connected to the eel's back.

In this way, an eel will be completely broken down and divided into: eel back, navel gate, and spine.

Feng Yifan watched his apprentice do it seriously and pointed out some problems with his apprentice from time to time.

Although Lin Ruifeng was not as fast as his master, he still worked very hard and tried his best to completely decompose each eel.
Chapter completed!