How to slice the fillets?

1.

Grass carp is clean, cut it from the tail first. (Actually, you should cut the fins first. Look at my laziness. Don't be like me ...)

2.

Push the knife to the left along the fishbone, which means cutting the fish head.

3.

Pull out the knife when you push it to the fish head.

4.

Cut where the knife just stopped, and you can cut off half a fish. Some tiny adhesions can be broken with a knife.

5.

Slice the other half in the same way, and the result is that two large fish fillets and fish heads are connected by a big bone.

6.

After the fish fillets on both sides come down, don't keep the fish belly in the middle. Of course, you can keep it if you like!

7.

Cut the fish bones into sections and put them with the fish heads.

8.

Then deal with these two big fish and remove the big thorns along the line.

9.

Then cut the fish into pieces along the lines of the fish, not too thin, or it will be easy to disperse when cooking, but not too thick, or the fish will not be fresh enough!