1, when cutting fish, first lay the fish flat, and draw the points to be cut on the fish with a knife, paying attention to the uniformity as much as possible.

2. Replace it with a broadsword, and cut down hard according to the planned points, paying attention to the fact that the belly of the fish cannot be cut off.

3. If the fishbone is difficult to cut off, you can fix the knife first, and then hit the back of the knife with a hammer and other tools, and the fishbone will be broken. Be careful not to cut off the fish belly.

Exercise 2:

1, clean the cut Wuchang fish, especially scrape the black film in the belly of the fish, pour a little salt in the palm of your hand and rub it open, spray the fish inside and outside, sprinkle a little pepper and pat a little cooking wine for about 10 minutes; Take one of the fish (the other fish in the plate is reserved for other use), cut off the head and tail and set aside. The fish body is evenly divided into several pieces from the belly to the tail. Be careful not to break the belly.

2. After cutting, move the fish to a steaming tray and put it on a tray: the head is fixed and placed vertically, and the fish spreads around the head like a proud peacock. Finish the fish body, and finally put the fish tail.

3. Prepare steamed fish sauce: steamed fish soy sauce+homemade mixed soy sauce+a little cooking wine+a little pure sesame oil and mix well; Wash shallots, cut into powder with a cooked food chopping board, shred shallots, and soak them in cold boiled water for later use; Boil water in the steamer, put the steamed fish dish in, put the steamed fish juice in a small bowl (don't pour it on the fish), cover it tightly and steam it over high heat.