Chinese sturgeon, also known as sturgeon, is a rare fish in China. It is called the giant panda in the water because of its large size and weight as high as 600 kilograms. It is forbidden to eat because it is a wild protected animal, but it is also farmed artificially, so the price is very expensive. Does Chinese sturgeon have scales? How to scale?

Chinese sturgeon is a national protected animal, but there are also Chinese sturgeons that can be eaten artificially, and there is no scale, so there is no need to scale them. Only sturgeons have scales.

Methods of removing fish scales from sturgeon;

1, knock out the bought Chinese sturgeon first, and then wash the fish.

2. Then prepare a pot of boiling water. First, soak the scaly part of the Chinese sturgeon's back in boiling water and scald it for about four to five seconds. Be careful not to scald the fish skin.

3, gently rub with your hand, you will find that hard scales can be rubbed down, and other parts can be treated in this way. Scrape off all its scales with a knife, then gut it and clean it up. That's it.

4, production method:

1, braised Chinese sturgeon

step

(1) The sturgeon is slaughtered. It is said that the internal organs are very good, so you can keep it, except for the gall bladder.

(2) Chop the fish into pieces, add ginger, onion, salt, cooking wine and steamed fish soy sauce in turn, and marinate for about half an hour.

(3) Pour the vegetable oil into the pot. When the oil is hot, pour the fish into the pot for frying, then pour the braised sauce and put a bowl of water, and it will be cooked in about ten minutes.

(4) You can enjoy a delicious braised sturgeon on a plate.

2. Steamed Chinese sturgeon

Raw materials: sturgeon, garlic, ginger, onion, edible oil, sesame oil and extremely fresh soy sauce.

method of work

(1) Put a towel on it, grab the fish's tail, gently scrape the fish with a knife, and you can remove all the mucus from the fish, and then cut the mouth on the fish. On the one hand, this is done for the plate, on the other hand, it is also for steaming and savoring;

(2) To prepare a bowl of marinade, use a few cloves of garlic, a slice of ginger and a little chopped green onion, mash them in the bowl, juice them, and then apply them to the fish, especially to the incision and belly of the fish;

(3) Marinate for about five minutes. At this time, the fish itself will also produce juice, so it is necessary to dump all these soups;

(4) Pour enough water into the steamer. After SAIC, put the fish together with the plate and steam for about ten minutes.

(5) Put some cooking oil in the pot, and when the oil is hot, put a few prickly ash into it to explode; Cut a few thin shallots and set aside;

(6) When the fish is out of the pot, pour a few drops of sesame oil and a little delicious soy sauce on the fish, put the chopped green onion on the fish, and pour all the pepper oil on the fish when it is very hot.