2. Methods:

(1) One grass carp, scale and viscera removed, and washed. When tidying up the fish, pay attention to remove the black film on the belly of the fish, and the swim bladder can stay.

(2) Cut off the fish head and tail, remove the spine, cut the spine into small pieces, and split the fish head from the middle.

(3) Slice the ribs and cut into pieces. Be careful not to cut off the fishbone as much as possible, and start cutting the fillets. Put the fish skin down on the chopping board, and the kitchen knife feeds obliquely from beginning to end.

(4) Separate the fish fillets, fish bones and fish heads for later use.

3. Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. Also called "Sour Soup Fish", it is mainly made of fresh grass carp and Sichuan pickles.