Rinse the slaughtered sturgeon with water; Then scald the sturgeon skin with boiling water of about 80 degrees; Sprinkle some salt and white vinegar on the sturgeon, not too much; Scrape slowly with a knife or bamboo stick, or clean steel balls.

Dietary guide for sturgeon

Because the fish is tight, it is best to put the fresh sturgeon on hold for 48 hours before cooking. Pickling also helps the fish to soften. For peeling or easier digestion, you can cook the fish in hot water for a few minutes, or beat the fish with a tool before cooking.

Sturgeon also has the effect of beauty. Long-term consumption can eliminate spots and wrinkles, balance oil, make skin rosy and elastic, and eliminate "acne". It is also the best biological raw material for developing beauty cosmetics.

How to weigh sturgeon?

1. Rinse the slaughtered sturgeon with clean water first, then use boiled water of about 80 degrees, that is, when the water begins to bubble, scoop out the water and scald the sturgeon skin with water.

2. Sprinkle some salt and white vinegar on the sturgeon, and be careful not to overdo it.

3. Then scrape slowly with a knife or bamboo stick, clean the copper wire ball and wash the pot. Be patient when scraping, and don't scratch the fish skin.