1

Wash the fish that have been killed and scaled, forcibly wash off the black film in the belly of the fish, chop off the fins and cut off the head.

2

Lay the fish flat, hold the fish body with one hand, and hold the knife against the fish bone horizontally with the other hand to remove the meat slices from the fish body.

3

Slice the fish on the other side in the same way, and it will look like this after slicing!

4

Put the skin of the fish under the slice down, hold the fish with one hand, and slice the fish with a knife into fillets with a thickness of about .5 cm. Chop the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

5

The sliced fish fillet looks like this!

6

after cutting the fish fillet, grab the fish fillet and fish head with cooking wine, starch, egg white and appropriate amount of salt respectively, and marinate for 15 minutes. Pickled fish fillets can be used to make many fish fillets dishes such as pickled fish and boiled fish.