Let's take grass carp as an example: clean it before slicing it.
1, flat on the chopping board. Hold the fish body with a dry rag, cut it to the spine with a knife close to the fish head (straight knife method), then lay the knife flat along the dorsal fin from the blade near the head to the tail (including the big thorn in the chest), and use the same method on the reverse side.
Now there is a fish head with spine and two pieces of meat with thorns on the chopping board.
2, the barbed face is flat, and the horizontal knife is sliced from the thick back to the belly. It's okay to bring a little belly. Two tablets in the same way.
3. Put the clean fish flat on the chopping board (if the right hand holds a knife, the tail will face left) and use the oblique knife method to slice one by one (that is, the knife is oblique, in order to increase the area of each piece of meat, it is called meat strips if it stands upright). After all the slices are finished, cut off the spines of the fish spine and sequins with belly with a knife.
The rest is up to you!
It is recommended to change the face when the towel is stained with mucus, which is non-slip. Soak the sliced meat in cold water for a while, and the color is white. When sizing, squeeze it with your hands to remove water.