Fish changing knife

For fish of about 500g, only three cuts are needed at the meat thickness on both sides of the fish ridge. For fish of about 1000g, five cuts are enough. It is required that the cuts are not too "oblique" and 80 ~ 85 is appropriate. When cutting knives, the spacing between knives should be wider and the cutting should be shallower. If the meat on both sides of the fish belly is thin, there is no need for knife work. Knife work is one of the factors to ensure the integrity of fish shape

2 squirrel fish

Slaughter the fish, wash it, chop off the fish head, then cut off the knife from the back of the fish, remove the bone spurs (the fish tail is connected with the two fish bodies), lay the fish skin flat on the pier, gouge out a horizontal knife of about 0.3 cm (the inclination depends on the thickness of the fish), trim the fish head with the knife, cut it from the chin (head backwards), rinse it with clear water, and drain the water.

3 sweet and sour fish

Cut the fish head together with the pectoral and abdominal fins, then cut the fish head from the lower jaw, cut the fish head in half, pat it gently with a knife, remove both sides of the fish, remove the fine spines on the chest, connect the fish tails, and apply a wide-pointed knife to the fish meal.

Steamed garlic generally does not need to change knives, and it is the same at home.