Duobao fish itself has no scales and its skin is soft, so it doesn't need to be peeled. Although it is not necessary to peel, it is necessary to remove the internal organs and gills when handling the treasure fish. When steaming fish, coat a layer of starch or raw powder on the surface of the fish skin, and the steamed fish skin will be more complete.

The skin of Duobao fish contains a lot of collagen, and the cooked skin tastes very soft and glutinous, and also contains a lot of vitamin E, which can not only supplement the energy needed by the human body, but also play a good antioxidant role and delay skin aging;

However, if you don't like to eat fish skin, you can also choose to remove the fish skin. You only need to scrape it several times with a knife during cleaning, and then apply a small amount of salt on the surface of the fish skin, because there is a thick layer of mucus on the fish skin of Duobao fish, and finally rinse it with clear water.

How to cook Duobao fish delicious;

Steamed turbot is a traditional famous dish in Cantonese cuisine. Duobao fish is white in meat, and is mostly found in the coastal areas of Guangdong. Steaming can keep the nutrition of the turbot to the maximum extent. It's a dish made of fish, ginger, onion and other materials.