1, first find the right fish belly (the belly is very small), usually at the lower left of the head (the soft place is the belly), cut it open with scissors or a small sharp knife, and take out the internal organs for cleaning.

2. Remove the gills by hand or scissors.

3. Wash the fish's body

4. Tear off the skin above the fish skin, that is, the skin at the gills, and the whole skin will fall off.

Extended data:

Nutritional value and practice of turbot;

1, high glial protein content, delicious taste, rich nutrition, has a good effect of moisturizing skin and beautifying, and can tonify kidney and brain, and help yang refresh; Regular consumption can nourish and improve people's disease resistance. China is eaten by steaming and stewing, which is also a good material for making sashimi. Its fish head, bones, skin and fins can also be used as soup.

2. The general eating method of Duobao fish is whole steaming, which belongs to a very traditional Cantonese-style eating method. Europeans like to make Duobao fish into "fish chops".

3. Chefs in some restaurants will pick up the meat of Duobao fish, then steam the fish. In terms of sauce, they even use the red wine sauce commonly used in western food with Japanese-cooked sauce on Duobao fish. When serving, each Duobao fish steak is placed on a white porcelain platter, which is covered with red wine juice and mixed with condiments such as exposed bamboo shoots, which is as exquisite as a work of art. When eating this dish, each person is given a fish steak, and in addition, each person is specially equipped with a set of knives and forks. Like "sawing steak" in a western restaurant, you can eat steamed treasure fish, and the best thing is fins.

4. Today's famous dishes are: Steamed Duobao Fish with Chopped Pepper and Douchi, steamed turbot, etc.

5, Duobao fish has the effects of moisturizing and beautifying, tonifying the kidney and strengthening the brain, and helping the yang to refresh. Regular consumption can nourish the body and improve human immunity.

Baidu Encyclopedia: Duobao Fish