Grass carp is clean, first from the tail under the knife. (In fact, you should cut the fins first, see my lazy, don't learn from me ah ......)

2.

Following the fish bone to the left that is the head of the fish to push the knife to cut through.

3.

When you reach the head of the fish, pull out the knife.

4.

Slice down where the knife stops, and you'll be able to fillet the bottom half of the fish, with a few tiny adhesions that you can break with the knife.

5.

Slice the other half in the same way, resulting in two large fillets and the head of the fish attached to a large bone in the center.

6.

The two sides of the fish meat sliced down, the middle of the rest of the fish belly part do not, of course, you like can also be left ah!

7.

Chop the fish bones into segments and put them together with the fish head. Then come back to the two large pieces of fish and remove the large spines along the grain.

9.

Then cut the fish into slices along the grain, not too thin or it will easily fall apart when cooking, but not too thick or the fish will not be tender enough!