1. Wash the fish that have been slaughtered and scaled, remove the fishing line, wash the black film in the belly of the fish, chop off the fins and cut off the head and tail.

2. Put the fish flat, hold the fish in one hand and cut a knife at the tail.

3. Take a knife in one hand, put the knife across the edge of the tail, close to the fishbone, push the knife to the fish head, push it to the fish head, and stop.

4. Cut off the place where the knife just stopped, you can cut off half of the fish, and some small sticky places can be broken with a knife.

5. Slice the other side of the fish in the same way.

6. Chop the fish bone in the middle into a piece of about 5 cm and put it with the fish head.

7. Put the skin of the fish under the slice down, remove the big thorn along the grain, and then slice the fish.

8. Hold the fish in one hand and the knife in the other, feed the knife obliquely from beginning to end, and cut the fish into fillets about 0.5 cm thick.