Close to the spine, slice both sides of the fish, then climb the skin of the fish, slice the ribs in the abdominal cavity, and then tilt the blade.

Precautions:

1, it takes some time to go fishing, and it will be delicious;

2. The fish is slippery, so it is suggested that it will be easier to control the water before going to fish.

3, the fish is easy to cook, and it can be removed when it changes color after boiling. Don't cook for too long, lest it go bad;

4. If you think grass carp is too soft and lacks taste, you can also make it with snakehead or catfish.

5, home production can also be made into fish fillets without slicing, and the same method can also be cut into fish pieces to make.