Mandarin fish live in rivers and lakes. It is tall, flat on its side and has thorns on its back. Rich in nutritional value, it can replenish qi and blood and benefit the spleen and stomach. Mandarin fish is also called mandarin fish, and the most famous method is stinky mandarin fish, which is a traditional dish in Anhui cuisine. Although it smells a little smelly, it's still delicious. Besides, mandarin fish can also stew soup specially. However, when cooking Siniperca chuatsi, we should pay attention to removing the spikes on scales, gills and fins, especially the poisonous glands on the spikes, and pay special attention to handling and eating.

How to clean mandarin fish 1? There are spikes and poisonous gland tissues on the dorsal fin and anal fin of mandarin fish. After being stabbed, people will have symptoms such as swelling, pain, fever and chills. Pay special attention to it during processing and chop it up before cooking.

2. When preparing food, you don't need to open your abdomen. First, cut the small eyes near the tail behind the abdomen with a knife, separate the fish intestines from the fish, and then insert two chopsticks into the abdomen from the mouth. After two turns, pull out the viscera and gills together.

3. After descaling and laparotomy, you can add some yellow wine properly, which can remove the fishy smell of mandarin fish and make it more delicious and taste better. ?

How to remove the backstab 1, scales, gills, fins and internal organs of Siniperca chuatsi, turn over the skin, wash it, cut off the fish head, spread it out and pat it flat; ?

2. Cut the fishbone off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail 1 rain; ?

3. After the Siniperca chuatsi is boned, put down the skin and cut it into a flower knife with an oblique knife, with a depth of 4/5 of the meat. Don't cut the fish skin, make a hole in the fish tail, and then pull the fish tail out of the knife edge.

What about mandarin fish? Scales and gills of mandarin fish are removed, and internal organs are removed by laparotomy and washed. Aim at the pectoral fin and obliquely cut the fish head, cut it from the fish head along the length of the chin, gently pat it flat with the knife surface, cut flat pieces along both sides of the spine to the tail (don't break the fish tail), cut off the spine and remove the chest thorn. Then directly cut the fish (the knife distance is about 1 cm), and then obliquely cut it (the knife distance is 3 cm) to the skin of the fish (do not break the skin) to form a diamond-shaped knife pattern. Then put 15g Shaoxing wine and 1g refined salt into a bowl and mix well. Apply it to fish heads and meat. Roll with dry starch. Pick up the fish tail and shake off the remaining powder.