Buy a bigger fish, wash a broken belly, cut a knife under the gills of the fish, and cut the fish along the main bone with a flat knife. Pull out the big thorn in the cut fish and cut it into pieces. Pay attention to the acute angle between the knife and the chopping board when cutting.

Oblique cutting, cross cutting and straight cutting are special knife methods and terms.

Let's take grass carp as an example: clean it first and then slice it.

1, flat on the chopping board. Hold the fish with a dry rag, cut it to the spine with a knife close to the fish head (straight knife method), and then spread the knife flat along the dorsal fin from the blade near the head to the tail (including the big thorn on the chest), and use the same method on the reverse side.

Now there is a fish head with thorns and two pieces of meat with thorns on the chopping board.

2, the barbed surface is flat, and the horizontal knife slices from the thick back to the stomach. Bring a little belly. No problem. Two pieces in the same way.

3. Put the clean fish flat on the chopping board (with the knife in your right hand, the tail is facing left) and slice it one by one with the oblique knife method (that is, the knife is oblique, in order to increase the area of each piece of meat, it is called meat strips if it is vertical). After all the slices are finished, cut off the spines on the fish spine and the sequins with belly with a knife.

The rest is up to you!

It is recommended to change your face and prevent slippery when the towel gets sticky. Soak the sliced meat in cold water for a while and the color is white. When sizing, squeeze it by hand to remove water.