What to pay attention to the squirrel fish to change the knife

First of all, the fish scales, in a towel to wipe the water on the fish clean. Then from the head of the fish gills where the knife, cut off the entire head of the fish spare

Then from the gill position, strict with the upper edge of the spine with the tip of the knife to cut, the back of the fish meat and fish bones to separate spare. Never cut off the flesh of the fish, just cut to the position of the tail.

Here's one of my favorite chef's knives for preparing fish. It's a century-old cooking knife from China called "Shibaizi", and it's great for cutting fish, whether it's filleting fish or cutting flower knives, it's very easy.

Flip the filleted fish to the end, then turn the whole fish over so that the flesh, which is attached to the backbone, is up. With the inside measurement of the fish down, still under the gills, shave the spine along the backbone.

Next, place the sliced fish on the board with the skin down and, starting at one corner, make 45-degree cuts 1cm apart along the shaft.

Counterclockwise diagonally cut the fish one piece at a time, the process can be cut slower, to ensure that you do not cut off the fish or cut the size of the interval is not uniform.

After all the cuts are done, cut vertically into the knife to form a criss-cross pattern with the cuts you just made.

After cutting, shake the fish loose so that each cut opens up. The fish is usually sprinkled with dry starch before frying to keep the meat spread out, and will naturally curl and fluff up after frying, shaped like a squirrel's tail. That's why the dish is called squirrel fish.

Finally cut on the fish wrapped in starch, gently starch pat evenly on the fish, the pan oil temperature of 7% heat into the pot to fry a little stereotypes can be, a only in the restaurant can eat the squirrel fish on the finished.