Slicing method of snakehead:

1. Clean the processed snakehead with a cloth and put it on a chopping board without water (if it still feels slippery, put a towel on it). Cut vertically from one side of the fish tail with a knife. When I feel that I have cut the fishbone, I cut the knife to the side, close to the fishbone to the head. After a few centimeters of crosscutting, I felt that the knife touched the big thorn of snakehead and cut forward along the fin.

Method 2:

How to slice snakehead?

1, live snakehead, scale, open belly and wash.

2. Start cutting the fish steak, starting from the bottom. Pay attention to cut off the meat on your back together.

Three or two fish steaks were cut off.

4, cut fish chops, as well as bones on the stomach, should be removed.

5. Boneless black fish.

6, a pile of snakehead bones, waiting for soup.

7. Slice the fish fillets. Cut one piece first, not all, and then cut another piece. So it became a butterfly shape. It looks better.

8. Cutting board for butterfly fillets. It looks better.

9. Don't throw away the cut fish skin. Let's make soup together. The fish skin is gelatinous.

Stewed snakehead:

Ingredients: snakehead 1, Tricholoma 1, tomato 1, Coprinus comatus, pepper, ginger, salt, oil and mustard leaves.

step

1. Wash all the ingredients, and ask others for help to scale and gut the snakehead fish stall for later use.

2. Coprinus comatus is cut into hob blocks for use.

3. Slice the Tricholoma.

4. Cut the tomatoes into pieces for later use.

5. Cut the mustard leaves into filaments.

6. Heat the pan and add the right amount of oil. Put the snakehead into the oil pan and fry it on low heat until it changes color.