1. Wash the fish that has been killed and scaled, wash off the black membrane inside 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 close to the fish bones with the other hand to cut off the meat of the fish body horizontally.

3. Use the same method to slice off the fish meat on the other side. It will look like this after the slices are done!

4. Put the fish under the fillet with the skin facing down, hold the fish with one hand, and hold a knife with the other to slice the fish diagonally into fillets about 0.5 cm thick. Chop the fish fillet into pieces about 5 cm long. The fish head is cut in half.

5. This is what the fish fillets will look like after being filled!

6. After the fish fillets are cut, mix the fish fillets and fish fillets with cooking wine, starch, egg white and appropriate amount of salt, and marinate them for 15 minutes. Pickled fish fillets can be used to make pickled fish, boiled fish and many other fish fillet dishes. It is best to use fresh mullet. The meat of mullet is older and is not easy to break into fillets. After hanging up the scales and washing them, remove the head first, put the fish on the cutting board, and press it with a clean cloth. Then use a knife to cut the fish in half from the head to the backbone, then remove the bones from the backbone and belly. Now start to fillet the fish. Starting from the tail, hold the fish with your left hand, and start cutting with your right hand. Note that the knife is tilted almost horizontally, not vertically. In this way, you can slice the fish one by one, the thinner the better. How can you cut grass carp accurately without holding it with your hands? Answer: The usual method is to split the whole fish along the backbone and remove the backbone in the middle, leaving the two largest pieces of fish meat. You can remove the fish bones from the belly of the fish, and the remaining slices can be whatever size you want.