1. Give priority to freshwater fish, and choose grass carp and raw fish that are common in the market (raw fish is the best).

2. First put the fish on the chopping block and beat it with a knife. Take out the fish intestines by laparotomy, and scrape off the blood stains on the fish belly with a spoon. Cut the fish skin on the back of abdomen with the tip of a knife, tear the fish skin by hand, take out a fish, remove the fish bones in abdomen, and dry the water with a clean white cloth. Then treat the fish on the other side as usual, without the fish bones. Hang the fish in a ventilated and cool place to dry, scald the fish skin with boiled water to remove scales, and drain it for later use.

3. Remove watercress from the bean paste, dry and grind it into powder, and add sesame oil and ginger powder to make sauce. (to enhance the sense of delicious taste)

Wash radish, red pepper, ginger, onion, celery and salted dried radish, cut into filaments, control the water content of shredded radish, slice garlic and carambola, cut turnip into sections, and put on a plate to make ingredients. (It can not only kill bacteria, but also remove the fishy smell, making it fresh and sweet.)

4. Cut the air-dried fish into thin slices and put them on the cake. Cut the fish skin into pieces around the edges, evenly sprinkle with cooked sesame seeds and pepper, and add them to the sauce ingredients when eating.