Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil, the way that soft girl also can make
Oneself piece fish, namely beautiful sweet, share to exceed detailed tutorial, know how to read can learn ～

With makings 

Grass carp Amount drafts oneself
Fast knife
Fast scissors
Kitchen paper
Strong Ju Yiqing the chopping block of clean

Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil, the way that soft girl also can make 

  1. Small fish, had killed, besides tail fin, other cut go down

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  2. Back, along spinal, go to gently in cut, cut cut do not move, be costal

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  3. Inside, with scissors, along vertebral, cut short rib

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  4. Detached flesh compared hard part to end, cut downward now

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  5. Notice costal cut, very sharp

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  6. Drip so

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  7. Next, piece the rib on next cutlet

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  8. Leave a sword along the brim

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  9. A hand is being pressed, a hand is gone to in cut

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  10. Be sure to cuts ～ to arrive this appearance, behead is broken

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  11. , cruelly oppress comes down verbose

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  12. Across is cut with shears directly, cut short rib, detached and spinal

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  13. After rib is cut, below half part should use a knife

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  14. Dark reddish purple

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  15. Notice dorsal fin, mix it spinal cut together, notice bencher

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  16. Dark reddish purple

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  17. After detached rib, a fish becomes such

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  18. Next, technical part, piece. The rear begins, edge face tail, edge face tail, edge face tail. But this has the secret that new Oriental chef just knows only oh ～

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  19. Cut piscine skin to stop

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  20. The 2nd knife, come down, cut paragraph of fish skin

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  21. Give cruelly oppress a feature article or story. See shears picks that fish bone that rise. The growth that this is fish bone direction, so this print, won't cut off fish bone ～

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  22. Piece how does the part that remains to finally do?

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  23. From which discontinuous leave

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  24. , it is

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  25. Experience below, piscine skin slips to do not have a friend (show the whites of eyes)

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  26. Issue so, we are filling up kitchen paper to cut. Such cruelly oppress also do not move verbose easily

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  27. But, paper is very miserable. So, do not cut off piscine skin on paper.

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  28. It is a fish only, do not cut paragraph of fish skin, such paper won't rot, etc complete piece was over. In take off paper, piscine skin is cut on chopping block. Piscine skin is cut a little hard

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  29. The appearance after been cut, want you only the knife is fast, want much thinner much thinner

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  30. Of course. thin the look is brittle, still be cut some ply, such both neither are broken beautiful, save time again. Basically be lazy

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  31. Process of piscine head incision is a little bloody, did not pat. Cooperate to be cut open together with shears knives, such more good-looking, I also do not know what to still have other reason wants incision fish head, convenient place dish of cough up

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  32. This is the video that I send in some, I was quickened, can look a little while more. Experience next processes

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  33. Filling up paper. Firm Da

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

  34. Put away finally paper, section. Hum. Did not have. With respect to sauce

    Piece fish of pickled Chinese cabbage of the fish of piscine ～ water that boil coils the tutorial of slices of fish meat that coil,

Small stick person

Today is June 2019 19, I will update small stick person. The work that saw authority and leave a message, as expected, the person that love cooks has the courage of break through brambles and thorns-hack one's way through difficulties, I think nobody can see this cookbook all the time, but you exceed assist really, not only look, still can illuminate do, thank you, be thankful the small bee of laborious wisdom people.
Looked to leave a message I summed up the following
1, when last pace cuts piscine skin, young associate says to be cut with shears, more convenient than the knife, what I feel he says is particularly reasonable!
2, the too thin look that some darling say slices of fish meat is brittle, yes oh, so next time also need not piece too thin, but I feel this may be concerned with piscine breed, the slices of fish meat of chaffy dish inn is very thin, roll water to also won't be broken, this, think the person that asks know the business explains for us, if this Tip can have favour to be seen by which large kitchen, ask you to be in leave a message division review: The discriminative ～ with different qualitative cruelly oppress is thanked
3, there is a professional cook in the comment, he says piscine skin slips, blow with small knife mucous good, I feel this is very useful, the young associate that does not have kitchen paper can try, must not use toilet paper.
4, before when my elder brother does water to boil a fish to me, when he says with me the fish is freezing piece very easy, just put a hand on the ice, I also tried, whole cruelly oppress that cuts Ping Fangbing box is refrigerant, half hours or so can harden, really very good cut, this suits novice Xiaobai, convenient control knife.
5, in be being updated continuously
6, 20190719, newer: A darling says, piece good fish adds water to add salt to catch to have a thick liquid, such very tender also won't break ～ Get! Thank this hutch god
7, 20190826, newer: A darling judges exposition and argumentation, want to make cruelly oppress not broken, should be in cruelly oppress corpse period when next boiler, namely after Yu Gang has been killed 1 hour in, such flesh has tenacity very much, won't inattentive, time is jumped over later long, cruelly oppress jumps over easy go to sticks and staves. Thank experience is shared
8, still a darling is shared, if disrelish cruelly oppress to have earthy smelling of fish, before souse, catch with beer first wash, reoccupy clear water is washed clean, again souse, thank of can good very much ～ shares fishy smell
2019-12-18
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