Tools/raw materials: grass carp, kitchen knife, bottom plate.

1. Wash the fish that have been killed and scaled, forcibly wash off the black film in the belly of the fish, chop off the fins and cut off the head.

2. Put the fish flat, hold the fish body with one hand, and hold the knife close to the fish bone with the other hand, and slice the fish body horizontally.

Slice the fish on the other side in the same way, and it will look like this after slicing.

4. Put the skin of the sliced fish down, hold the fish in one hand, and cut the fish into fillets about 0.5 cm thick with the other hand. Chop the fish steak into pieces about 5 cm, and cut the fish head in half.

5. Fish fillets look like this.