Raw materials: a large grass carp, refrigerator frozen micro-frozen. Dismemberment method: 1, first use a knife to separate the skin from the head and tail, fins, and then from the corner of the stomach and head connection, use pliers to hold the skin, violent force pull, the whole fish skin can be peeled off. This is the skinning method for sashimi. (The fish oil on the belly may not be very good peeling, will come down with the skin; it is best to have the strength of the men to do this work) 2, the body of the fish on one side of a seam, the inside of the fish's nerves, in the head and the body connected to the place, to find it, to draw it out, is the white thin line like the East East. (can de-fish) 3, cut off the fish head fins tail, and then cut off the meat according to the bone walk. Belly only a main spine, belly of the fish can be made fish filling (later update fish steamed dumplings); back rows of 3 forked fine spines, generally I cut down the back meat and tail meat, sliced into a dial piece of grilled fish or braised fish fillets. 4, tail, head, fins can be boiled together with the soup, and sometimes put the skin of the fish, mom likes to drink sweet fish soup, I usually put some Shaoxing wine, ginger and salt, a little sugar, sometimes put some mint or perilla, and sometimes put some mint or perilla. Sometimes I put some mint or perilla to remove the fishy smell, Chinese spice flavor is too heavy. Because of the gelatinous fish skin, the soup is easy to turn into fish jelly, you can filter the soup with a fine mesh, and then add your favorite salty and sweet flavors after simmering, and then cooled. 5, in fact, the meat of the fish fins with the meat is the most tender meat on the fish, when you eat steamed fish with skin steam, you can try.