1.将去掉鳞和鳃的鱼洗净置菜墩上,鱼头朝前,鱼背向右,然后左手持毛巾按住鱼腹使鱼背微微有些朝上翘(此举系便于运刀),右手则持刀紧贴背鳍左侧平刀进入鱼皮。 2、进刀后紧贴鱼脊骨从颈部平刀拉至尾部,在片刀过程中左手食、中指应同时将背部肌肉拉起,这样更便于运刀。随后,接着用力运刀割断肋骨(鱼刺)与鱼背脊骨,即使之分离并看得见腹腔内的鱼鳔(鱼泡)。 1. Will be removed scales and gills of fish wash dishes pier, head forward, the fish back to the right, and then hold the left hand towel holding the fish back slightly upward (this move is easy to carry knife) , The right hand knife knife close to the left flat knife into the skin. 2, after the knife close to the spine from the neck flat knife pulled to the tail, in the process of slicing the left hand food, the middle finger should pull the back muscles at the same time, it is more easy to carry knife. Subsequently, the flesh of the ribs (fishbone) and the spine of the fish were then severed by a forceful knife, and even the fishbone (fish bubble) in the peritoneal cavity was separated and seen.