A grass carp, descale and wash its internal organs. When cleaning the fish, pay attention to clean up the black film in the fish belly, so that the swim bladder can stay. Cut off the fish head and tail. Cut the spine, needless to say, just look at the picture. Cut the spine into small pieces. Split the fish head in the middle. Slice the ribs and cut into pieces. Be careful not to cut off the fishbone. Start cutting the fish fillets, put the skin of the fish fillets face down on the chopping board, and insert 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 cut fish fillets will be butterfly-shaped. It's done.

Material preparation: a fresh grass carp weighs about 4 kg, scales and viscera are removed, washed with blood, knives are changed and soaked in clear water for 30 minutes. (Remove fishy smell and earthy smell)

Seasoning: sliced onion, ginger and garlic. Two aniseed, about ten peppers, two spoonfuls of soy sauce, two spoonfuls of Weidamei, one spoonful of cooking wine, one spoonful of rice vinegar, two spoonfuls of sugar, a proper amount of salt monosodium glutamate and a bottle of beer.

Add 200g peanut oil to the pot, add onion, ginger, garlic and pepper and stir-fry until fragrant, then add soy sauce and stir-fry, pour delicious, cooking wine and rice vinegar, and fry the fish on both sides in the pot.

Pour beer, add a little water, and it is advisable to just take it out. Add salt, monosodium glutamate and sugar to taste. Bring the fire to a boil and stew over medium heat until the soup is dry. Add coriander and take it out! (stew for half an hour is appropriate)

Many times we want to eat boiled fish fillet, but we don't know how to slice it. In order to solve these problems, Bian Xiaote wrote this article for you: How to cut fish fillets.

food

condiments

Fish yitiao

way

1

Kill the fish, remove the scales and other sundries, cut the knife from the tail and cut the fish into two pieces.

2

Take off the fish head. Cut the remaining fish back frame and fish tail into small pieces respectively.

three

Cut the fish head under the gills, take out the gills and the pure head, and then split it in two.

four

Remove the abdominal spines of the two fish that were cut off before. (Pull the knife backwards, and the blade will fall to the right at an angle of about 45 degrees, and apply force to the left and rear). The specific knife method is shown in the figure!

five

Cut the fishbone into small pieces.

six

Fish fillets: Put the fish pieces with fishbones horizontally. When cutting, "fingers closed, knife tilted 60 degrees to the right", pull them back and forth. When the fish skin is touched, hold it open with your hand and pull it back with a knife.

seven

Finish the fish fillet and call it a day!

end

Matters needing attention

It may be difficult to grasp the strength at first, so be careful and safety first!