Operation process:

1. Beat the head of the perch with a stick until it dies, remove the scales, clean the gills and put it on the table.

2. Because the bones in the fish throat will prevent the bones from coming out, it is necessary to remove the bones here first. Find the joint between the fish gill and the fish head, cut it open with scissors, stir it at the fish throat with chopsticks, and then take out the bones here.

3. Hold the back half of the fish with your hands (note: be careful of the back stab of the fish). Put bamboo chopsticks in the mouth along the back of the fish. When touching the fish's spine, insert them into the meat around the spine so that the fish's spine can be separated from the meat. Then continue to insert them in the direction of the tail to separate the meat around the fish spine from the bones.

4. Move the bamboo chopsticks back to the joint between the fish head and the fish spine, clamp the bones here and break them hard.

5. Insert the combined chopsticks between the fish spine and the fish flesh, and extend straight along the fish spine to the fish tail. Press the tail spine with chopsticks, and gently press down to break the bone at the tail (so that the fish spine is completely separated from the fish).

6. When the fish's spine has been completely separated from the meat, insert chopsticks into the fish's abdomen, gently stir, and clip the fish's spine and internal organs out of the fish's mouth several times.

Note: Fish gall must be taken out completely.

7. Adjust the position of the hand, hold the fish belly by hand to bend and deform it, and separate the fish ribs from the fish meat (the fish meat is soft, but the fish ribs are hard, so when the fish meat is deformed and the ribs are unchanged, the effect of separating the two can be achieved). When the fish ribs are separated from the fish, chopsticks are inserted from the fish mouth or gills to clip out the ribs.

8. Put your fingers in the gills and touch them. After they are all cleaned, wash them.