Steps/Methods

Wash the fish that has been killed and scaled, wash the black membrane in the belly of the fish vigorously, chop off the fins, and cut off the head of the fish.

Lay the fish flat, hold it down with one hand, and slice off the flesh with the knife in the other hand, keeping it close to the fish bone horizontally.

Slice off the other side of the fish in the same way!

Slice the fish skin-side down, hold down the fish with one hand, and slice the fish diagonally into 0.5-cm-thick slices with one hand, chop the fillets into 5-cm-long pieces, and cut the head in half.

The fillets will look like this after slicing!

After the fish slices are cut, marinate the fish slices and fish head in cooking wine, cornstarch, egg white and salt for 15 minutes. Marinated fish fillets can be made pickled fish, boiled fish and many other fish fillet dishes.