Before slicing, the fish must first be air-dried or dried. When transporting the knife, the knife should be precise, accurate, fast, clean, a knife a piece, absolutely no pulling the saw hesitation or procrastination. When slicing, the knife should be more well-prepared, in order to smoothly cut out the thickness of the same, transparent and boneless slices of fish. When slicing fish, in addition to supporting skilled knife skills, but also to recognize the texture of the fish tissue and characteristics, know how to cut diagonally, horizontally or straight knife, and to ensure that the knife knife will not hide under the fish bone, to be considered a success.

First method: Fish fillets are usually used for stir-frying or stir-frying dishes. Choosing fresh, live fish is a prerequisite, otherwise the flesh will be flabby and inelastic, easily crumbled after slicing, and the flavor will not be good.

Buy back the fish should be killed in time, washed, cut off the head and tail of the fish, along the vertebrae of the flat knife cut, sliced off the fish skin and fish bones.

The fish will be spread on the cutting board, oblique knife from top to bottom cut into 3 centimeters long fillets, placed in a container, on the batter hanging paste to be used.

The second method: to buy larger fish, grass carp, carp, broken belly wash, in the fish below the gills to open a cut, flat knife will be cut along the main bone of the fish. Cut down the fish meat in the large thorns pulled out, and then cut into slices. Note that the knife should be at an acute angle to the board when slicing.

The third method: there are two ways to fillet fish:

1: If you're an expert, then filleting fish is a matter of practice making perfect.

2: If you are a raw hand, then first put the fish into the freezer to freeze, then out of the cool for a while, ride the hard time to cut, like cutting radish slices, the same, simple la!

Attached: How to cut the fish fillet is not easy to break?

1. Fried fish fillets, is a common family dish: but fried fish fillets and not broken, but not every family can do.

2. Some housewives use the method of not removing the skin of the fish because they are afraid that the fish will be broken. In fact, this method is not right, do not go to the skin of the fish fillets taste much worse.

3. In fact, there are two main tips to cut the fish fillets not easily broken.

4. One is that the knife blade should be cut in the direction of the fish's spines, not against this direction:

5. The second is that the knife spacing should not be too thick, nor too thin, usually about 3 centimeters.