Operation method
Clean the grass carp, cut off the viscera of the fish belly and dig out the gills. Cut from the tail.
Cut the fishbone and push it toward the head.
Stop cutting to the fish head and draw out the knife.
Cut where you just stopped.
Cut the fish bone, stop the knife, and cut half of the fish.
Cut the other half in the same way.
Discard the fish brisket.
Cut the big bone spur in the direction.
Then slice along the fish lines.
In this way, the fish slices are cut and you can start cooking.