2. Bring a pot of boiling water to a boil and wait for it to cool down to 90 degrees. Pour over the sea cucumber spots (if you thaw completely before pouring hot water, the fish will be cooked!)
3. While it's still hot, use a wire ball or wire brush to scrape off those hard and rock-like grit scales on the surface, be careful not to break the skin, it's not hard!
4. just water some, scrape some until scraped clean
5 head I can not get clean does not matter.
6. sea cucumber spot on a bone, generally have 2 ways to eat
A: the most recommended steamed. Downstairs friends say very right, after boiling on a high flame, and then handle the fish into the pot (salt, scallion, ginger and old wine I will not say), steaming 7-8 minutes, you can then turn off the fire false steaming 30-1 minutes. Out of the pot sprinkle green onion, eat directly, the texture is similar to turtle!
B. This method I do not feel interesting, there is a suspicion of spoiling the fish, fish skin out, cut into slices, boiled in the water and fished out, sliced green peppers and red peppers, boiled and fished out. The sauce is sweet and sour cold flavor, I remember to take wine vinegar or fruit vinegar + hot oil mixed.
It is recommended to use method A, the same way as the Western-style cut fish, cut and divided into bones, two pieces of fish body.