1, bluegrass flower knife

The knife distance is dense, as thin as bluegrass leaves, the water is easy to evaporate, and the finished product is faster. The purpose is to thicken the fish. In order to facilitate the taste, this knife method is often used for dried fish.

2, a finger flower knife

The tool spacing is one finger wide, which is a very common tool changing method. It is very common in home cooking. Suitable for those delicate fish and fish that need to be cooked for a long time, and fish that are not easy to stew.

3, half finger flower knife

The knife is half a finger wide, suitable for larger fish, and the cooking method is the same as that of a one-finger flower knife.

4, double cross

This knife method is very useful for smaller fish of Abalone family, which has a large body area. Convenient and direct crosscutting, suitable for frying or stewing flounder.

5, it is a flower knife.

This knife method needs to cut straight to the bone of the fish, and then cut inward with a horizontal knife to increase the exposed area of the fish. In cooking, the taste and ingredients of fish can be dissolved in a short time.