Because there is a lot of mucus on sturgeon, mucus is one of the main reasons for fishy smell, and it will also affect the taste to a certain extent. It can be effectively removed by scalding with hot water. In addition, after scalding with hot water, the scales will stand up and can be quickly removed.

The treatment method of sturgeon is to knock the sturgeon on the head several times with a wooden stick or the back of a knife, knock it out, prepare a pot of hot water with a temperature of about 6 degrees, soak the sturgeon in the hot water, slowly scrape off the scales with a steel ball against the direction of the scales, then cut open the belly of the sturgeon with scissors, remove the internal organs, and remove the black film in the belly of the sturgeon. Then take two chopsticks and insert them into the gills.

Steaming sturgeon has the advantage of keeping the original freshness of sturgeon.

raw material: sturgeon

ingredients: steamed fish, soy sauce, oyster sauce, cooking oil, shredded onion and ginger.

Steps:

1. Choose sturgeon with proper size. It is inconvenient to set the plate if it is too big. Clean sturgeon, remove scales and remove internal organs. Because sturgeon has a layer of mucus, scales are not easy to remove, so it is necessary to scald it with hot water.

2. The removed sturgeon is salted with salt and cooking wine to taste.

3. Cut the ginger slices, onion slices and sturgeon and steam them in the pan until about 15 minutes. Skim off the excess soup, ginger slices and onion slices.

4. Pour cooking oil into the pot. Add shredded ginger and shredded onion until 4% to 5% hot. Then pour steamed fish soy sauce and oyster sauce with a little salt to taste. Pour a proper amount of drinking water, pour it on sturgeon after boiling, and finally sprinkle some shredded onion.