1, fish selection and pretreatment methods To make chrysanthemum fish, choose fish weighing more than 3 kg (usually grass carp or carp), because fish that are too small are not easy to cut chrysanthemum knives. After the fish is selected, kill it clean. Cut off the head and tail. The cut head and tail can be put on a plate with chrysanthemum fish for modeling, or they can be kept for other recipes.
2. Place the rest of the fish body flat on the chopping block, and then insert it obliquely from the neck side of the fish. The angle between the knife and the chopping board is about 30, and the fish body is cut into fillets connected with the fish skin. After the fish fillets are done, you can start playing with the flower knife. Before you are ready to play with the flower knife, clean up the chopping board to prevent slipping.
3. Put the fish skin face down on the chopping block and tidy it up. Then cut the fish into thin slices about 4 mm thick with an oblique knife. Stop in time if you feel that your skin is cut. Never cut off the skin. Cut off the skin when you get to the fifth knife (in fact, you can cut 4 to 7 knives, but usually 5 knives).
4. The next step is to cut the vertical knife. When cutting the vertical knife, you can't cut the fish skin. When you think you cut the skin of the fish, you will stop in time. The width of each knife is basically the same as the thickness of the fish fillet, about 4 mm wide. At this point, even the flower cutting of chrysanthemum fish is very simple. First cut diagonally, then cut vertically.