Grass carp filleting steps are as follows:

Main ingredient/supplementary ingredients: appropriate amount of fish.

Tools: chopper, plate, pot, basin.

1, will kill the scaled fish wash, wash the black membrane in the belly of the fish hard, chop off the fins, cut off the head of the fish.

2, put the fish flat, one hand holding down the fish body, one hand holding the knife close to the fish bone transverse to the fish body meat slices down.

3. Do the same with the other side of the fish.

4, will be sliced down the fish skin side down, one hand holding down the fish, one hand knife will be sliced diagonally into a thickness of about 0.5 centimeters of fish slices, fish steak chopped into pieces of about 5 centimeters in length, the head of the fish cut into two halves.

5, sliced after the fillet is this way.

6, after the fish slices cut, the fish slices and fish fillets fish head respectively with cooking wine, starch, egg white and moderate salt, marinated for 15 minutes. Marinated fish fillets can be made pickled fish, boiled fish and many other fish fillet dishes.

Cooking Tips

1, the grass carp beforehand with cooking wine and salt marinade for a while, not only can make the meat of the grass carp become firm, but also help to remove the fishy flavor, making the taste of grass carp better, frying the grass carp before you must control the water, or easy to splash oil.

2, frying fish before, in the frying pan with a little salt, you can prevent the fish stick to the pan, the effect is better, frying grass carp block, small fire slowly fry, the bottom of the frying to the state of the golden state can not turn over on the side, and more to ensure that the integrity of the grass carp.

3, the fish in the block of water when you pay attention to heating water rather than cold water, because the fish itself is hot, if you add cold water, a cold and a hot will make the fish become tight, and the nutrients are not easy to be released, so this point we need to pay attention to.