How to cut fish slices
The method of slicing fish with rice sprouts is actually not learned from the chef, but learned from a biology teacher in the middle school! What does this fish have to do with the biology teacher? Because our middle school students had to dissect crucian carp in a class when they were doing physics, the biology teacher quickly cut open the fish and explained it to us. He also asked us to go home and dissect it ourselves, and then write an experimental report. At that time, many students didn't see clearly how the teacher dissected it, so the teacher gave us a detailed operation again and was very impressed. Later, the method of slicing fish developed from this!
Steps for How to cut fish slices
1
Grass carp Zhijing
2
First cut from the tail.
3
Push the knife and cut along the fish bone to the left, that is, the head of the fish.
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When pushing it to the head of the fish, withdraw the knife.
5
Cut at the place where the knife has just stopped, and you can slice the lower half of the fish. You can pick and break some small adhesions with a knife.
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Slice off the other half in the same way, and the result is two large pieces of fish fillet and fish head connected to a large bone in the middle.
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After the fish slices on both sides come down, don't want the fish maw left in the middle. Of course, you can keep it if you like!
8
Cut the fish bone into sections and place it with the fish head.
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Then process the two large pieces of fish and remove the large thorns along the lines.
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Then cut the fish into slices along the lines of the fish. Not too thin, otherwise it will easily disperse when cooking, but not too thick, otherwise the fish will not be tender enough!How to cut fish slices Make Tips
The basic marinating method for sliced fish fillets: Add an appropriate amount of salt, white pepper powder, ginger powder, cornstarch, and cooking wine, and marinate for about 20 minutes. The next step depends on what you want to make, such as boiled fish or fish with pickled cabbage... Haha!