500 grams of fish only in the spine of the fish on both sides of the thick meat on the three gravers on the line, about 1,000 grams of fish graved five can be required to use the knife can not be too "slope" to 80 ~ 85 ° is appropriate. When graving, the knife distance should be wider, into the knife need to be shallower. If the meat on both sides of the fish's belly is thin, then it does not need to be processed by knife work. Knife work is one of the factors to ensure the integrity of the fish shape

2 squirrelfish

Slaughter the fish, rinse clean, chopped off the head, and then from the back of the fish under the knife, picking out the bone spurs (the fish tail is connected to the two pieces of the fish body), skin down flat on the pier, graved 0.3 cm or so of the crucifixion knife (obliquity should be determined depending on the thickness of the fish), the head of the fish with a knife to repair the shape of the gills, from the gills under the dissection (head and back connected to the head), with the Rinse with water, drain

3 sweet and sour fish

To the pectoral and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish split in half, with a knife slightly pat, pick off both sides of the fish, in addition to clean the chest of the fine thorns, the fish is connected to the tail, the surface of the fish meat agent on the wide wheat flower knife

Steamed garlic generally do not need to change the knife, the home stew, then with the braised the same.