1. Before slaughtering, rub the fish body with flour or salt to clean the mucus on the yellow bone fish to avoid slipping your hands.

2. Place the fresh yellow-bone fish on the cutting board and stun it with the back of a knife.

3. Pinch the fish bones on both sides with one hand, turn the fish belly upward, pinch off the connection between the two gills with the thumb and index finger of the other hand, pull hard towards the tail of the fish, and tear off the mouth of the yellow bone fish. open.

4. Remove the gills first, and then take out the dirt from the belly of the yellow bone fish.

5. Finally, wash the fish body with clean water and make two cuts on the fish body to make it easier to absorb the flavor when cooking.

1. Cleaning

1. Before slaughtering the yellow-bone fish, clean the yellow-bone fish first to prevent the mucus from slipping on your hands. To clean the mucus on the yellow bone fish, you can generally sprinkle flour or edible salt on the yellow bone fish, then put on rubber gloves and rub it for a few times to ensure that it is not scratched by the yellow bone fish bones. After a few minutes, rinse it with clean water.

2. There is a large thorn on both sides of the lower jaw of the yellow bone fish, and the edges are thin barbs. They are not only poisonous, but also sharp and sharp. Therefore, you must be extra careful when handling the yellow bone fish to prevent Be stabbed, otherwise a strong burning pain will occur immediately after being stabbed. During cleaning, if the fish is alive, you can wear gloves or wrap it in a towel and stun the yellow-bone fish before killing it. Of course, you can also directly knock it out with the back of a knife and then kill it.

2. Slaughtering steps

1. If the fish is alive, first tap the fish head a few times with the back of a kitchen knife, knock it out and put it on the On the cutting board.

2. When slaughtering, there is no need to open the intestines and break the belly, just tear the mouth directly with your hands. First, pinch the fish bones on both sides with one hand, turn the fish belly upward, pinch off the connection between the two gills with the thumb and index finger of the other hand, and pull hard towards the tail of the fish.

3. When the fish’s internal organs are exposed, first remove the gills, and then cut off the fish intestines. The yellow bone fish will be processed cleanly soon.

4. Finally, rinse the fish body with clean water until there is no blood in the water and it is ready for cooking. In order to add more flavor, you can also make two cuts on the cleaned yellow bone fish.