1. Rinse the slaughtered sturgeon with water first, then take out the water with boiling water of about 80 degrees, that is, when the water begins to bubble, 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. Next, scrape slowly with a knife or bamboo stick and clean steel balls for washing the pot. Don't worry, scratching is not good;

The meat of sturgeon is very delicious and delicate, with good taste, high protein content and low fat content, which is very nutritious for human body. Therefore, when making sturgeon, the treatment of sturgeon is also very important. Poor treatment will affect the meat quality and taste of fish.