1 chub, 1 sheet pan, 1 kitchen knife.

Cooking steps:

1. a big head, less than two pounds of chub, scaled and gills cleaned (kill the fish, scaled, gills and belly to deal with the viscera, ask the boss who sells the fish to help deal with it)

2. put the cleaned fish on a cutting board, right hand holds the knife, left hand holds the fish body, from the tail of the fish to cut the knife. Push the knife flat along the spine to the head.

3. Push the knife close to the head and cut it off, separating the fish halves.

4. Turn over the other side. Similarly, cut the knife from the tail of the fish and push it flat along the spine toward the head.

5. Cut off near the head of the fish.

6. Take half of the fish and slice down the large spines in the belly.

7. Place the fish on a sheet pan.

8. Hold the knife in your right hand, press down on the fish with your left hand, and gently push the knife at an angle of 45 degrees Celsius to slice the fish (the knife needs to be a little bit sharper, so it is good to slice)

9. Slice the fillet from the tail, and slice the blade diagonally into the loin of the fish at a thickness of about 0.5cm.

10. Finish all the fillets in the same way, the ones near the head will be bigger.

Recipe Tip:

The knife should be sharp and easy to cut, and the fillets should look good. Beginners must be careful with their hands, move gently and slowly, don't cut your hands.