1 silver carp, 1 chopping board, 1 chopper.

Cooking steps:

65438+

2. Put the cleaned fish on the chopping block, hold the knife in your right hand, hold the fish in your left hand, cut it from the bottom of the fish, and push the knife flat to your head along the fish bones.

Push the knife close to the fish head and cut it off, and half of the fish will be separated.

4. Turn over the other side. In the same way, cut the knife from the fish tail and push it flat to the head along the fish bone.

5. Cut near the fish head.

6. Take half a fish and take off the big thorn piece on the fish's stomach.

Put the fish on the chopping block.

8. Hold the knife in your right hand, press the fish with your left hand, and gently push the knife at a 45-degree angle with an oblique knife to slice the fish fillet (the knife needs to be sharp, so it is easy to cut).

9. Slice from the tail and obliquely cut into fillets about 0.5 cm thick.

10. All fillets are also completed, and the fillets near the fish head are larger.

Recipe tip:

The knife should be sharper and easier to cut, and the fish fillets look good. Beginners must be careful with their hands, move gently and slowly, and don't cut their hands.