Preparation materials: grass carp

1, grass carp 1, fish head the bigger the better

2, grass carp slaughtered and cleaned, remove the head, remove the tail, along the fish spine bone cut, will be two slices of fish fillets

3, and then fillet the fish sliced down

4, sliced the fish

5, in order to prevent the fish from slipping bad slices, you can lay a kitchen towel under the fish, so the fish will not slide back and forth, slicing fish when it is much easier

5, in order to prevent fish sliding bad slices

5, in order to prevent the fish from sliding bad slices of fish, you can lay a kitchen paper towel under the fish, so that the fish will not slide back and forth, slicing the fish is much more convenient

6, the right hand holding the knife left hand pressure on the fish, gently slicing down the fillet, the knife should be very sharp, be careful not to cut the knife hand

7, slicing the fish is the thinner, the better, the thinner the fish slice is also the more tenacious, will not be easy to break

8, slicing the good sliced fish

8, sliced fish

8, sliced fish p>