1, wash the blood and black membrane in the fish belly.

2. Scrape the scales and mucus from the surface completely.

3. Soak white vinegar, onion and ginger in clear water for about 10 minute.

4, the next two pieces of fish, along the lines of the fish. Pull out the big thorn in the abdomen. The fish's tail is on the left.

5. Hold a knife in your right hand, fly in pairs, and cut the fish fillets. The blade is inclined towards the fishtail. The inclination angle of the blade determines the size of the fillet.

6. Put the fish pieces with fishbones horizontally. When cutting, put your fingers together at a 60-degree oblique angle. Pull back and then pull forward to form fish skin.

7. Cut into large pieces of fish fillets and call it a day.