2. Stand the pineapple with the head and tail cut off and cut it in half from the middle with a fruit knife.
3, remember not to separate the pineapple, and then continue to cut the second knife and the third knife. Cut the pineapple evenly into 6 pieces.
4. Pick up a pineapple, lay it flat on the chopping board with the skin down, and cut it into small pieces vertically with a fruit knife. Remember not to cut the pineapple skin again, and don't cut it to the bottom.
5. Then cut the fruit knife horizontally from right to left to separate the pineapple flesh from the pineapple skin. This step should be practiced more, so that you can cut pulp skillfully and waste as little as possible.
6. Soak the cut pineapple pulp in the prepared light salt water, and then serve it on a plate.