Last time I have introduced to you the first step of making grilled fish, how to choose fish, in fact, each step is very important, the fish is smaller and more meaty, the fish is larger, the meat is older, and eating it affects the taste.
Back to the point, today I want to explain to you the killing method of Wanzhou grilled fish. The killing method of Wanzhou grilled fish is somewhat different from the way we kill fish at home.
The difference is that it has a dorsal section, not an abdomen section. Let's elaborate. First of all, since the knife is very sharp, it is recommended to wear a thread glove on the left hand to avoid hurting the hand. Start killing the fish, stand up and knock it unconscious by hitting the head of the fish with the brush that brushes the scales. After placing the fish flat on the left hand side of the fish head, the left hand puts a large finger into the mouth of the fish, the index finger grabs the fish's gills, and the right hand scrapes the fish scales brush to scrape off the fish scales, using the same method, the fish scales on both sides are cleaned.
After the scales are cleaned, cut off the gills, rinse clean, the focus is on, the fish is flat, be sure to face the head to the left, the back to the direction of their own. Use the knife to first cut 5 cm from the tail to the back, and then draw flat along the back. After cutting it open, the head is split to be connected, the internal organs are removed, and a two-slice fish meat is connected.
Finally, in order to pickle the taste, we must hit the flower knife, and we do not use a diagonal knife to hit the flower knife, but a straight knife down, with an interval of about two centimeters.
Next time we will talk about the important part of grilling fish.
![The delicious history of Wanzhou grilled fish, originated more than 700 years ago in the Southern Song Dynasty, the Wuxi grilled fish that arose in the Qing Dynasty, is a good memory of childhood[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)