A single cut went down...
Stopping only at the fish skin.
Then, he moved the cleaver about half a centimeter back and made another cut parallel to the first one.
Just like this!
Make a cut every half a centimeter, slicing the fish from head to tail.
Each cut should reach only up to the fish skin.
Only in this way can you ensure the fish shape looks beautiful, and it's easier to fry it evenly.
Once all is done.
He returned to the front of the fish with the cleaver.
He started cutting at a ninety-degree angle from the previous cuts, about every half centimeter.
These two types of cuts intersect to form a perfect cross-hatch pattern.
Then, he handled the other side of the fish in the same way, holding the fish tail, carefully placing the cut fish slices into clean water for soaking.
This removes the blood from the fish meat and makes the cross-cut pattern more even, preventing them from twisting or clumping together.
