In the primary processing of fish, according to the species of fish and the growth structure of fish bones, fish bones are removed with blades. Take grass carp as an example. First, cut the back of the fish with a blade, so that the whole fish is divided into two parts. Then, take off the fish head, cut off the fish spine, and stab the fish steak with an oblique knife. When using the blade fillet, you can slowly cut the knife according to your own feelings and take out the small fork thorn with tweezers or toothpicks.

1, descaling and cleaning. When cleaning fish, pay attention to cleaning the black film in the belly of the fish. The swim bladder can stay.

2. Cut the fish head and tail.

3. Go to the spine.

Step 4 cut the spine into small pieces

5. Split the fish head from the middle.

6. Slice the ribs and cut into pieces. Be careful not to cut off the fishbone.

7. Start cutting fish fillets. Put the skin of the fish fillet face down on the chopping board, and put the kitchen knife obliquely from beginning to end. Don't turn it upside down, or the small thorns on the fish will be cut off and the fillets will not be eaten. When cutting fish fillets, you can cut them piece by piece, so that the fish fillets will be butterfly-shaped.

Butterfly slices will stick together during sizing and curing. When they are scalded, they need to be opened separately before entering the water, which will lead to different launching time of the fillets. There will be a big difference between the raw and cooked fillets before and after, either too old or not. Just make it into pieces, so that the blanching is simple and convenient, and the softness of the fish fillets can be ensured.