[explain the steps of sliced fish in detail] - one of the keys to make boiled fish well(xiang jie pian yu bu zhou zuo hao shui zhu yu de guan jian zhi yi )

[explain the steps of sliced fish in detail] - one of the keys to make boiled fish well

Introduction:

"If you want to make boiled fish well, you need to cut the fillets well in addition to the requirements of seasoning. If the fillets are too thick, the taste is not tender and smooth. If the fillets are too thin, they are easy to be rotten. If the thickness of the mixture, cooking time is raw raw, cooked cooked. It is undeniable that if you want to do a good job, you must first sharpen your tools. If you want to cut fish fillets well, you need a sharp kitchen knife, but you also need to have a certain degree of proficiency in skills and knife work. This requires us to take every "cutting" opportunity seriously when cooking, so that we can make progress slowly. "

Production steps:

Step 1: let the seller handle the grass carp in the market and clean it after getting it home.

Step 2: especially the fish belly must be cleaned.

Step 3: remove the head of the washed grass carp, and then cut from the head.

Step 4: along the fish spine slowly to the tail of the piece of fish.

Step 5: slice the fish's tail and cut off the meat with a knife.

Step 6: at this time, a whole piece of fish has been taken down.

Step 7: turn the fish over, and still start to cut from the head.

Step 8: slice another piece of fish in the same way.

Step 9: start from the back of the fish, about 45 degrees.

Step 10: gently slice off the big spines on the belly.

Step 11: this fish belly bone is actually very thin. It can be divided into two parts and cooked with fish fillets.

Step 12: after removing the big bone from the belly of the fish, take a piece of fish, cut it from the other end of the fish's tail, and slice the fish into fillets obliquely. (it's still a kitchen knife, but I want to take pictures with my right hand. The kitchen knife is too big to be placed stably, so I used a small knife to demonstrate.)

Step 13: slice the fish as thin and even as possible.

Step 14: cut all the fish in turn, and then start cutting another piece of fish.

Materials required:

Grass carp: one

Note: poem phrase: 1: when washing fish, the black film inside should be completely removed, so that the fish is not fishy. 2: The knife of sliced fish should be sharp, so that the sliced fish is not easy to rot. 3: When marinating fish fillets, gently stir them with chopsticks, do not grasp them or stir them in circles, so as to avoid breaking and gelatinization of fish fillets. 4: The fillets should be salted first to remove the fishy smell and put in the bottom taste, so that they will not be fishy when boiled out. 5: Fish fillets must be cut as thin as possible, so that they can be cooked quickly and the fish can be tender, smooth and delicious.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: other

Chinese PinYin : Xiang Jie Pian Yu Bu Zhou Zuo Hao Shui Zhu Yu De Guan Jian Zhi Yi