1. Give priority to freshwater fish, and choose grass carp and raw fish that are common in the market (raw fish is the best).

2. First put the fish on the chopping block and beat it with a knife. Remove the fish intestines by laparotomy, and scrape off the blood stains on the fish belly with a spoon. Cut the fish skin on the back of the abdomen with the tip of a knife, tear the fish skin by hand, take out a fish, remove the fishbone from the abdomen and dry the water with a clean white cloth. Then treat the fish on the other side as usual, without fishbone. Hang the fish in a ventilated and cool place to dry, scald the skin with boiling water to remove scales, and drain for later use.

3. remove the watercress from the bean paste, dry it and grind it into powder, and add sesame oil and ginger powder to make the sauce. (increase the sense of delicacy)

Cleaning radish, red pepper, ginger, onion, celery and salted dried radish, cutting into filaments, controlling the water content of shredded radish, slicing garlic and carambola, and cutting radish into sections as ingredients. It can not only sterilize, but also remove fishy smell and make it fresh and sweet. )

4. Slice the dried fish with a horizontal knife and put it on the cake. Chop the fish skin around, evenly sprinkle with cooked sesame seeds and pepper powder, and add it to the sauce when eating.