1. Pour hot water of about 90C on the fish, then scrape the mucus whitened by hot water with a teaspoon, and then rinse it with cold water. This method is quick, convenient and efficient, but it will slightly damage the fresh and smooth taste of fish skin.

2. Evenly sprinkle 0.5- 1 tbsp of crude salt under the fish, scrub it vigorously, sprinkle a proper amount of raw flour, stick and wipe off the mucus on the fish, and then rinse it with clear water. This method is more complicated, but it can keep the freshness of fish and the smoothness of fish skin most effectively.

Two: Steamed eels

Ingredients and seasonings for steamed Monopterus albus;

Wild Monopterus albus 400g, oil, salt, ginger slices, garlic, chives, cooking wine, vinegar, sugar, soy sauce, steamed fish and soy sauce, red pepper, etc.

1. Choose Monopterus albus with yellow body and small head. Monopterus albus is usually reared artificially with a wide head and a bluish-black color. Slaughter and clean Monopterus albus, blanch it with boiling water, take it out and wash off the outer mucus;

2. Cut it into small pieces with scissors for use;

3. Slice ginger, chop garlic and chop red pepper;

4. Take a plate, put it into the eel section, add cooking wine, vinegar, sugar, salt, light soy sauce and steamed fish sauce, grab it and marinate it for a while, sprinkle ginger, garlic and red pepper on the eel section, and steam it in cold water for 20 minutes;

5. Sprinkle chopped green onion before cooking and pour in hot oil.