1 silver carp, 1 chopping board, 1 chopper.

Cooking steps:

1. A big silver carp, weighing less than two catties, needs to be cleaned by descaling (killing fish, descaling and stabbing, eviscerating, please sell the fish's help).

2. Put the cleaned fish on the chopping block, hold the knife in your right hand, hold the fish body in your left hand and cut the knife from the tail of the fish. Push the knife flat to the head along the fishbone.

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. Similarly, cut the knife from the fish tail and push it flat along the fishbone to the fish head.

5. Cut it off near the fish head.

6. Take half a fish and slice it down along the big thorn in the belly of the fish.

7. Put the fish on the chopping board.

8. Hold the knife in your right hand, press the fish with your left hand, and gently push the knife at an angle of 45℃ to slice the fillets (the knife should be sharp and easy to cut).

9. Slice from the tail, and cut the blade into fillets obliquely, with a thickness of about 0.5cm.

10. Eat all the fish fillets in the same way, and the fish fillets near the fish head will be bigger.

Recipe tip:

Knives should be sharp and easy to cut, and fish fillets should look good. Beginners must be careful with their hands, move gently and slowly, and don't cut their hands.