Every new year's day, there must be a delicacy on the table fish. There are many ways to make fish, such as braised fish, boiled fish and steamed fish. As long as we master the ingredients and techniques, we can make fish products with all colors, flavors and flavors. However, we can't avoid a process of killing fish before cooking fish at home. How can we kill a fish simply and completely? Let's have a look with Xiaobian.
Step one, stun. Before we kill fish, we must first pat the fish to faint, so as to facilitate the later slaughter. Use the back of a knife or rolling pin to pat the fish's head, and then put it on the kitchen board for preparation.
The second step, descaling. This is the most important and tedious step. First, use the back of the knife to scrape the scales of the fish head diagonally. It is emphasized here that the oblique fish head is because the knife is not evenly stressed, and it is easy to damage the whole fish flesh by scraping directly across. We can directly pick out the larger scales with our hands, and then for the position of fins and belly, we should pay special attention to scraping, and then wash with water.
The third step is to dig the internal organs. Use the tail fin at the bottom of the fish to make a cut in the direction of the fish mouth. The length depends on the size of the fish. The fish of two Jin is usually about 5mm. Then along the mouth from the tail began to dig out the internal organs with hands, and then rinse with water.
The fourth step is to dig the gills and remove the fishy thread. First use the index finger to pick out the gills on both sides of the fish, and then wash the inside and outside of the fish. Draw a knife on both sides of the head and tail, then draw out the gill line inside, and then pull out the remaining gill line at the head. After that, the whole fish killing process is completed.