1, Anhui fish, commonly known as "grass carp", this fish does not have many thorns, and it is easy to remove the thorns, the fish meat is thick and fresh, the most suitable for the family to do fish congee.

2, the method of removing the fish spines: first of all, dry the water on the fish with a cloth, so that it is not easy to slip in the thorns. Hold the head of the fish with your hand, in the tail of the fish knife, flat knife from the tail of the fish directly to the head of the knife, front and back of the same treatment, so that the fish in the middle of the bone to remove.

3, the inner bone of the fish is the same, flat knife from the fish belly to remove it.

4, so that the fish can play oblique knife cut into slices can be.

5, if the fish slices with an egg white mix, the fish will be more delicious.