第二，內臟的清洗
切掉頭部，從尾部到頭部中間切開腹部，然後用清水洗凈內臟。
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第三，泥鰍內臟很難剖腹取出。以下是不去除內臟也能清洗幹凈的方法。
1.在養泥鰍的水裏倒幾滴油。讓油花撒在水面上，它會自動把肚子裏的贓物吐出來。幹幹凈凈就可以了，這需要時間，但是處理過的泥鰍也比較幹凈。
2.把辣椒放進泥鰍水裏。泥鰍會把肚子裏的泥吐出來。泥鰍吐完泥後，放入少許酒，再搖壹搖，泥鰍醉了再用鹽和水粘汁。這種方法比較好，做出來的泥鰍不會有原來的土腥味。
3.首先把養泥鰍的水排幹，倒入有蓋的器皿中。按500克泥鰍加5-8克鹽，立即蓋上器皿。20分鐘後就夠了(註:泥鰍大的話時間可以長壹點)。此時，將泥鰍用清水洗凈，瀝幹水分，即可放心烹飪。
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幹炒泥鰍
材料
配料:泥鰍1000克
輔料:蔥適量、姜適量、蒜適量、幹辣椒20g、花椒10g、胡椒粉10g、鹽適量、食用油20ml、雞精適量、糖適量、醬油適量。
工作方法
1，新鮮的泥鰍因為粘液，很難處理。
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2、可以先套上塑料袋或蓋子，撒壹些鹽盆。
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3.切掉頭部，從尾部到頭部中間切開腹部，然後用清水洗凈內臟。
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4.鍋裏放油，倒入洗凈的泥鰍，小火慢炒，等泥鰍的水分幹了，身體變成金黃色，硬度符合自己口味時撈出。
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5、取適量蔥、姜、蒜、幹辣椒(能吃辣的可以多放點幹辣椒)。
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6、上炒鍋，熱入油，關火，放花椒和辣椒炒香(能吃麻的可以多放點辣椒)
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7.花椒和辣椒炒好後，放入蔥姜蒜和幹辣椒碎，炒出香味(或小火)，放入醬油和白糖(鮮)。
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8.將輔料炒香，加入炒好的泥鰍，反復翻炒至均勻，再加入鹽和雞精。
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9、鍋擺好了！