Turbot fish has internal organs. Most of its internal organs are located between the mouth and anus of the turbot fish. Cut open from the anus along the direction of the mouth to clean the internal organs of the turbot fish.

The process of cleaning the turbot's internal organs is as follows:

1. First hit the turbot's head with a heavy object to kill it.

2. Use scissors to pierce the gill, pull out the gill, and cut it off.

3. Turn the turbot over, belly up, use scissors to cut a hole under the head, and take out the internal organs in the belly with your hands or scissors.

4. You can also cut a hole directly in the belly and take out the internal organs.

5. When removing the fish skin, cut a slit under the gills and slowly tear off the skin with your hands.

6. If you don’t like to eat fish heads, you can start from the gills and cut off the fish heads. This is sometimes done when feeding it to children.

7. Finally, use a knife to scrape the back of the fish, wash it with water several times, and then it is done.

Extended information

Steamed turbot is a famous Cantonese dish. Its preparation method is not difficult. The steps are as follows:

1. Scrape off the turbot. Remove the mucus on the skin, remove the gills, remove the belly and wash it

2. Cut the ginger and onion into thin strips, and cut the garlic into fine pieces

3. Make a few cuts on the fish body , sprinkle the ingredients and salt on both sides of the fish, marinate for 10 minutes to absorb the flavor

4. Put some ginger slices and shredded green onions on the large plate

5. Put the Turbot fish , sprinkle some shreds on the fish, shredded green onion (the turbot is very big, and it is difficult to put it in a steamer, so use a large iron pot to steam it). Steam over high heat for 12 minutes

6. After 12 minutes, remove from the plate. For the steaming sauce in the fish, remove the shredded ginger and green onion from the fish

7. Mix the steamed fish soy sauce, water and starch into a sauce and bring to a boil

8. Heat it in a pot Heat oil

9. Add shredded green onions, shredded carrots, shredded ginger, and minced garlic, pour the sauce on the fish, and pour the hot oil over the shredded onions and ginger