1, first rinse the slaughtered sturgeon in water, and then use boiling water of about 80 degrees, that is, when the water begins to bubble, scoop out the water and scald the sturgeon skin with water.
2, sprinkle some salt and white vinegar on the sturgeon, be careful not to have too much, enough is enough.
3. Next, slowly scrape with a knife or bamboo stick, clean copper wire balls for pot washing, etc. Be patient when scraping, and don't scratch the fish skin.
Dietary guide for sturgeon
Because the fish is tight, it is best to put the fresh sturgeon on hold for 48 hours before cooking, and pickling can also help soften the fish. In order to peel or make it easier to digest, you can cook it in hot water for a few minutes, or beat the fish with a tool before cooking.
1, dried sturgeon bone marrow is used as the stuffing of fish pie.
2. Steamed Chinese sturgeon is light and delicious, and it tastes natural, so it is a good tonic for tonic.
3. Sturgeon gizzards with chopped peppers give full play to the advantages of sturgeon meat, which is very delicious.
4, the crock sturgeon is soft and smooth, has a unique taste, and has the effect of tonifying the middle and replenishing qi.
Sturgeon also has the effect of beauty. Long-term consumption can eliminate spots and wrinkles, balance oil, make complexion rosy and skin elastic, and eliminate "acne". It is also the best biological raw material for developing beauty cosmetics.
How to choose sturgeon
Good materials can make the most delicious dishes, and a fresh sturgeon should be tender and tender. So how to choose? Very simple, we can see the quality of sturgeon from the following parts:
1, look at the fisheye, bright and clean is the best, but the fisheye is not so fresh when it is dark and dull.
2, look at the fin, if the color of the fin epidermis decreases, it is not fresh if there is a rupture phenomenon, it is best not to choose.
3. Look at the belly. The whiter the sturgeon's belly, the better.
4, look at the meat quality, you can press the hand to judge, press the fish, if the elasticity is obvious, it is a good sturgeon.