Bleeding of aconite fish: cut the fish open, take out its internal organs, wash it with clear water and cook it with hot water.

Fish gills are places where blood vessels are concentrated, and cutting here is better than other parts. Cut a knife at the lower edge of the gill cover on both sides, that is, in the direction of the fish abdomen. At this time, after bleeding, let it swim in clear water, so that the blood in the fish can flow out of the body at an accelerated rate, so that the blood in the fish can reach the minimum amount, so that the fishy smell after discharging the blood is less and it tastes delicious. Secondly, the fish after bloodletting is easy to keep fresh and not easy to deteriorate.