With a wallbreaker to beat it is good ~ what spines are crushed

Carp fish spines much? How to remove the fish spines?

Fish boning is divided into two kinds of raw and cooked:

(1) Cooked boning is to take out the head, bones and spines of fish after boiling or steaming the fish. This method is more convenient.

(2) raw demolition method is: first in the fish gills cover the bone after cutting down the fish head, and then the knife sticking to the spine inward batch into the fish body belly outward, back inward, the left hand to grab the upper half of the fish belly. Pieces of fish belly, fish turn over, the knife is still running against the spine, the other half of the piece is also approved, followed by the fish skin down, belly toward the left, oblique knife will be fish spines approved, if you want to peel, large fish can be from the middle of the fish meat under the knife, cut to the skin of the fish, the mouth of the knife to the fish skin, the knife side slanting forward to remove half of the fish skin. Then grab the skin with your hand and cut off the other half of the fish. If it is a small fish, you can enter the knife from the tail where the skin is connected to the flesh, and push the knife forward diagonally with your fingernail on the skin to remove the skin.

If you want to do colorful dishes, such as "eight treasures stuffed fish", "pocket fish", etc., it is necessary to take the whole fish boning method. Method is: so that the fish belly to the left, back to the right lying on the anvil, the knife against the fish backbone horizontal batch into the deep and fish belly, batch broken spine and ribs connected to the (do not hurt the skin). Then the fish turned over, batch open the other end of the spine and meat, near the head of the spine chopped off or hand hoe broken, pull out the spine, in the tail of the fish chopped off the spine. Subsequently, the fish belly down on the pier, turn over the fish, so that the rib exposed root end, the knife diagonally batch in, so that the ribs out of the fish, the two sides of the rib removed, that is, into the head, tail still exists, the middle part of the bone, still maintain the integrity of the fish shape of the de-boned fish.

Fish head Immediately after the pectoral fins, chopped off in a straight line. The pectoral fins are required to remain on the head of the fish. Fish head is suitable for braised head and tail, head and tail soup, fish head in casserole, and so on.

Fish tail: Cut off the tail in a straight line immediately in front of the anal fin. The anal fin should be left at the end of the fish. Fish tail is suitable to be used as bad dumping water, braised fish tail, etc..

The middle part of the fish should be chopped off by the spine, and the spine should be left in the middle part of the fish. It is suitable for fish slices, fish threads and so on.

Fish belly to the spine of the spine to prevail on the top of the chop, in the belly does not leave the spine, in fact, is the head of the fish, fish, fish tail, fish, fish left after the removal of the middle section of the part. It is suitable for braised belly stalls, bad belly stalls.

How to remove the spine of crucian carp!

Boiled carp soup, but too many spines meat can not eat waste ~!

The first thing you need to do is to get rid of the thorns and then cook the soup!

How to remove the spines of crucian carp

Every time you eat fish, it's a lot of work, you have to pick the child clean, and you have to eat some of the fish with fewer spines, such as swordfish, crystal fish, salmon, cod and so on. Carp will be used to crisp the way, the thorns can also be eaten.

How to remove the thorns of crucian carp (live fish) 5 points

Can't it, there are too many thorns in small fish.

How to remove the main spines of crucian carp with small spines

Soak in vinegar

How to make small crucian carp, which can make the fish spines are also soft

The best way to make small crucian carp is to crisp the fish, and the specific method is useful for the pressure cooker (a common practice in the family), and also useful for the casserole. First of all, the fish to scale, remove the belly, swing open Yin dry, and then deep-fried or fried, but also can not over-oil, placed in the pot, add one-third of vinegar, two-thirds of the water, seasoning, large fire to open the pot and change to a small fire, high pressure cooker for about half an hour, the casserole can be in 3 - 5 hours later.

Too soft, a one by one can not be divided out of the main reason is that the fish is not Yin dry, before processing must be placed in the shade to cool the fish dry, hand pinch feel hard, partially dehydrated.

How to do crucian carp soup can be de-thorned

Fish is not Japan to do sashimi with, natural thorns are very much, if only soup, you can stew the fish very bad, so that the larger thorns will be better to pick some

Carp is delicious but thorns, please have a good method of thorns

Carp de-thorned the exclusive secret recipe!

Secret: 1 crucian carp must be fried first, fried to both sides are a little yellow, fried crucian carp soup more fragrant.

2 will be fried crucian carp poured into the pressure cooker with water, add a few drops of balsamic vinegar simmering, salt in the pot after the release.

3 with medium heat simmering 20-30 minutes (time depending on the concentration of the soup to increase)

OK! Pour it out to see ~ ~ ~ there are still fish spines it (^___ ^) hehehe ...

For you to solve the doubt is my happiness!

Carp why so many thorns, eat carp have tricks

Carp to remove thorns exclusive secret recipe!

Secret: 1 crucian carp must be fried first, fried to both sides are a little yellow, fried crucian carp soup more fragrant.

2 will be fried crucian carp poured into the pressure cooker with water, add a few drops of balsamic vinegar simmering, salt in the pot after the release.

3 with medium heat simmering 20-30 minutes (time depending on the concentration of the soup to increase)

OK! Pour it out and see ~ ~ ~ there is still a fish splinter it (^___ ^) hehehe ...

For you to solve the doubt is my happiness!