The process of cleaning the internal organs of Duobao fish is as follows:
1, first hit the head with a heavy object and kill it.
2, with scissors into the gills, pick out the gills, cut.
3. Turn the Duobao fish upside down, cut a hole under the head with scissors, and take out the internal organs in the stomach by hand or scissors.
4, you can also directly cut a hole in the stomach and take out the internal organs.
5. When removing the fish skin, cut a hole under the gills and slowly tear off the fish skin by hand.
6. If you don't like to eat fish heads, you can start from the gills and cut off the fish heads. Sometimes you do this when you give them to children.
7. Finally, scrape the fish's back with a knife, wash it with water several times and wash it clean.
Extended data
Steamed turbot is a famous Cantonese dish, and its preparation method is not difficult, and the steps are as follows:
1, Duobao fish scraped off the mucus on the epidermis, removed gills, removed the belly and washed it.
2, ginger, onion cut into filaments, garlic cut into fine powder.
3. Make several cuts on the fish, sprinkle with seasoning and salt on both sides of the fish, and marinate for 10 minutes to taste.
4. Put some ginger slices and shredded onion in the big plate.
5, put the Duobao fish, sprinkle some silk on the fish, onion silk (Duobao fish is very big, generally it is not easy to put it in a steamer, so steam it in a big iron pot) and steam it over high fire 12 minutes.
6. After 12 minutes, drain the steamed juice from the plate and remove the shredded ginger and onion from the fish.
7. Boil the steamed fish sauce, water and starch into juice.
8. Heat oil in the pot
9. Add shredded green onion, shredded carrot, shredded ginger and minced garlic again, pour the sauce on the fish, and pour hot oil on shredded green onion and ginger.