To make pickled fish, you should choose bigger grass carp and slice thin fillets. After grass carp is washed, wipe it back and forth with absorbent paper to dry the water on the fish. After drying the water, put it on the chopping block with the fish fillets facing down and the fish tail facing left. Hold down the tail of grass carp with your left hand and start slicing along the fishbone direction of grass carp. The thickness is about 0.5 cm. The difficulty of the operation depends on the strength of the left hand holding down the tail. After slicing the fish fillets, dispose of the remaining fishbones. You can choose small pieces or cut into large pieces according to your own needs.

Precautions for slicing: choose your own props to slice the fish fillet in place, and choose your own commonly used props, so you are not tired when you work. It is generally more appropriate to use a sharp knife. Cutting fish fillets is quick and easy. When cutting fish fillets, press the fish tail with your left hand, so that the fish fillets will not hurt yourself. Remove the bones in the middle of grass carp and do it in your own way. How to cut fish fillets into large pieces? Here's a trick. Keep the angle between the knife and the chopping board at 30 degrees, and keep this angle unchanged when slicing. If you accidentally cut the rounded corners, you can rearrange them at this angle. The order of slicing fish is from beginning to end, and the direction should not be reversed. In addition, sliced fish must have enough patience. If you can't calm down, sliced fish will hurt your hand. Be calm when cooking fish again. It takes more than ten minutes to cut a fish. Therefore, you must be patient, careful and attentive when making pickled fish, so that the pickled fish will have a taste that no one else has. It's my own intention, and everyone who has done fish knows it.