1. Put the cleaned fish flat on the chopping board, and cross-cut the tail with a knife to the bone.

2. Stick the knife from the incision to the bottom of the gill in the direction of the fish head.

3. Cross-cut the fish gill, cut off the meat, and then cut the other side in the same way.

4. Take a piece of fish and lay it flat on the cutting board with the tail facing the left hand.

5. Hold the fish flat with your left hand, and move the knife diagonally to the left. You can't pull it back and forth, you have to cut it off once.

6. That's it after the film.

the thickness of the sliced meat should be determined according to the dishes to be cooked. Scaled and washed, remove the bones from the back of the fish, with the skin of the fish facing down, and cut obliquely.