Ingredients: one grass carp, slightly frozen in the refrigerator. Disassembly method: 1. First, separate the fish skin from the head, tail and fins with a knife, then start from the corner where the belly is connected with the head, clamp the fish skin with pliers, and pull hard, and the whole fish skin can be peeled off. This is how to peel sashimi. (The fish oil on the stomach may not be peeled well and will flow down with the skin; This work is best done by people with strength. There is a seam on one side of the fish's body, and there are fish's nerves in the seam. Find it where the head meets the body and pull it out. It's like a thin white line. (You can go fishy) 3. Cut off the tail and fins of the fish head, and then cut the meat according to the direction of the bone. There is only one main thorn in the stomach, and the fish in the stomach can be used as fish stuffing (fish steamed dumplings will be updated later); There are three rows of spines on my back. Usually, I cut off the meat on my back and tail and cut it into grilled fish slices or braised fish slices. 4. Tail, fish head and fins can be cooked together, and sometimes fish skin is put. My mother likes sweet fish soup. I usually put some Shaoxing wine, ginger juice and salt, a little sugar, and sometimes some mint or perilla to deodorize. The spices in China are too strong. Because of the colloid of fish skin, soup can easily turn into fish jelly. You can filter the soup with a fine mesh, then add your favorite salty and sweet taste and let it cool. In fact, the meat with fins is the freshest meat on fish. You can try steamed fish with skin.