After filleting the fish, make three deep incisions lengthwise on each side of its body, and then make crosswise cuts 1 / 2 "apart. Marinate the fish in a mixture of 1 / 2 t. salt and 1 T. wine for 10 minutes.
魚身部分剔除大骨，取下兩面魚肉後，在魚肉上（內面）先直切三長刀，（深至魚皮），再橫切十數刀口，（每隔半寸一刀）不可切破魚皮，兩片魚肉均切好後，亦用鹽（半茶匙）及酒（一湯匙）拌醃十分鐘。