Duobao fish is an exotic product, native to the cold water of the Atlantic Ocean in Europe. In recent years, China Chihuo has transformed the "fish steak" which was originally roasted and fried into "steamed turbot" with China characteristics.

Today, China has produced several times as many rare fish as Europe. Therefore, the number of people who eat Duobao fish has gradually increased. Duobao fish is one of the high-quality flounder, which has not been introduced for a long time. Many people like to eat Duobao fish, and many people say that they can't handle it after they buy it home. Fish treated by themselves are bitter all over.

How can we make Duobao fish clean and not bitter? We must first find out where the bitter taste comes from.

The meat of Duobao fish is tender and sweet, but the mucus on the viscera and skin of Duobao fish has its own bitterness. If you accidentally break the viscera of the fish when handling it, the liquid in the viscera will flow out, which will affect the taste of Duobao fish. This is the root cause of the bitter taste of Duobao fish.

Therefore, we should carefully take out the internal organs of the Duobao fish after dealing with it, so as not to break it. If it is broken, it must be cleaned many times, and finally the fish will be dried without leaving blood. For the slippery gray fish skin mucus, don't think that you won't scrape it without fish scales. You must scrape this layer of mucus off like a fish scale. Then marinate with shredded ginger for a while before cooking, so as to ensure that the Duobao fish is not bitter to the maximum extent.

Let's take a look at how to kill the treasure fish so as not to suffer.

Duobao fish is slippery and difficult to catch. So you have to knock the fish out with wood.

This fish is different from other fish in that it is divided into upper and lower sides, not about the same as other fish, so the first step is to cut the gills on the back.

When dealing with the back of Duobao fish, it is necessary to pay attention to the fact that there is a lot of fish skin mucus on the back of Duobao fish, which needs to be cleaned with a brush, otherwise it will be bitter.

Turn to the other side of Duobao fish, subtract the gills from this side, and make a knife in the belly near the gills. What you have to do here is to remove the internal organs, so be careful not to break the internal organs, otherwise, as mentioned above, the taste of the whole fish will be bitter.