1, bury the fish in cold water and scrape the blade against the scales, so as to prevent the scales from splashing.

2. Open the gills and rinse with cold water.

3. Use scissors to cut the joint between the fish gill and the axisymmetric center of the fish bone.

4. Pull out the internal organs of the fish by the gills, as shown in the figure.

5. Finally, rinse with cold water once again, cut the fish and finish the treatment. Because the fish is too long, when the fish is stewed, the head and tail stick out of the water.