Elementary stage method: 1, to fish scales after the dirty, chopped off the head. 2, from the middle of the big thorn parts have been to the fish tail chopping, left and right once, the fish has been two fish meat hit piece and a middle of the fish bone. 3, pick up one of the piece of fish meat with a knife will be the fish ribs hit the thorns pick off, the other piece of the same operation. 4, there will be no ribs of the two pieces of fish meat diagonally sliced knife, a knife to break the knife to keep the skin and not repeat the operation on the cutting of the The first is the "butterfly fish fillet", commonly known as the "butterfly fish fillet". There are many videos online.

As shown in the picture:/Eat/Cookroom/201001/75026.html

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