1. If you want to make smooth fillets, you should first use fresh fish, preferably slaughtered on the same day. Secondly, it is best to use snakehead. Fish should be plump, thick and firm, with few fishbones. Sizing and lubricating oil are also important.

2. In the sizing part, the fish fillets are cleaned and drained, put on a plate, add a little salt, pepper, cooking wine, a little chicken powder, and of course, the most important thing is raw powder and a little starch. After all the seasonings are put in, grab them with your hands and grab the taste into the fish fillets.

3, not too much starch, not too little, that is, you hold the fish fillet with your hand and feel that it is sticky, a little sticky, and then put the sliced fish in the refrigerator for later use.

4. put more oil in the pot to heat it up, then add the fish fillets and wipe them off quickly with a spatula. In less than 10 second, the fillets became transparent and white. At this time, turn off the fire, use the remaining temperature to scald the fillets until they are 80% cooked, and take them out for later use.