Hello, you can slice the fish fillets yourself, or you can ask the stall owner in the market to help you cook them. It's not difficult to cut the fillets yourself. Do it once or twice and you'll be skilled. The key is to have a good knife-thin and sharp. 1. After washing the whole fish, cut off the head and tail; 2. Cut the knife from the belly of the fish, divide the fish in two, and cut off the fins on the side (the one that is connected together); 3. Then put the fish skin down, the fishbone up, press the fishbone with your left hand, and take the fishbone out in the direction of the fishbone with your right hand according to the position of the arrow (the one shown here has a spine, and the other one must have no spine but there is a big thorn next to it, so you can use the same method); 4. Now there are two fish with belt bones in front of you. If you don't pay special attention, it's ok (even the skin of the fish is harder to fry, but it looks good without peeling); It is easy to peel off the skin. Cut the skin down, with the middle of the fish up, then press the fish against you with your left hand, tilt the back of the knife to your side, and push the blade forward, close to the skin. All right! A piece of fish! The other section is processed in turn. The next step is the real fillet cutting. As long as you master the bevel cutting, try to use the knife method of pushing and pulling back and forth as little as possible, and it is best to cut it across the board (so the fillet is not easy to break, so the knife should be thin and sharp). The thickness of the fillets is entirely up to you. Of course, neither too thick nor too thin. It is easy to break when fried (of course, the thinner the fillets of fish porridge, the better), and 2-3 mm is almost the same.