Cut off the thorns with a pair of sharp scissors, and then pick up your stomach and remove it. Then, take the belly as the boundary, divide the skin to both sides and peel it off like a person undressing.

How to fry tongue fish:

Materials:

Ingredients: blending oil100g, flour 50g.

Seasoning: salt.

1. The tongue fish bought from the market has been washed. Just rinse it with water when you go home.

2. Put the flour on the plate, coat both sides of the tongue fish with flour and roll it up.

3, hot oil should not be too high, you can let the tongue fish go to the pot.

4. Close the tongue fish and add oil on both sides.

5. When the color turns golden yellow, you can go out and eat.

Extended information: oxtongue fish:

1. Cattle tongue fish, also known as sole rice and dog tongue fish, is a kind of sole fish. It looks like a cow's tongue, with a flat side, generally 25-40 cm long, and both boundaries are on the left side of the head. The lateral body is light brown, with comb scales and two lateral lines. The eyeless lateral body is white, with round scales, no lateral lines, large scales and no pectoral fins, and the longest body length can reach more than 30 cm.

2. Glabra is one of the precious economic fish in the ocean. Every100g contains protein13.7g and fat1.2g, and the meat is delicate and delicious. Especially in summer, the fish caught in flood season is the fattest, and it is fresh and fat but not greasy. Braised tongue sole is one of the famous dishes. Besides fresh food, it can also be processed into salted and dried products.

Reference source Baidu encyclopedia-beef tongue fish