Octopus, squid have no spines. But calling them fish is not fish. Real fish are divided into sea fish and freshwater fish. Are there any fish without thorns among the sea fish and freshwater fish, yes!!!! And what kind of fish are they? How to make it delicious?

Freshwater fish without thorns -

? Chinese sturgeon

Chinese sturgeon is freshwater 'pandas' are prehistoric creatures. It is a prehistoric creature. Food. Nutritional value. Chinese sturgeon in addition to a small number of scales on the body surface, the whole body is cartilage. Simple to make can be eaten with the bone and meat together. Guaranteed easy to make. Tasty flavor. Young and old alike.

Steaming Chinese sturgeon Preparation ingredients: Chinese sturgeon 1500 grams, shredded green onion, ginger, green and red pepper *** 15 grams Seasoning: salt, cooking wine, steamed fish oil, cooking oil

1?clean up the knife

Chinese sturgeon (farmed) to remove the gills, remove the entrails, into the 80 ℃ - 90 ℃ warm water scalding to remove. -90 ℃ warm water scalding to remove sand to the epidermis and bony scales. In the wash with water. From head to tail along the spine on both sides of a cut to the fish bone.

2?Steam until

The changed fish with 1 gram and 5 grams of cooking wine mixed evenly rubbed all over the fish. On the fish body arranged onion segments, ginger slices into the drawer. Steam the fish for 8-10 minutes on a high flame, then turn off the flame and simmer for 2 minutes.

3?Season with oil

Pick up the steamed fish and remove the green onions and ginger slices, and pour out the excess water in the pan. Top the fish with green onions and ginger, and shredded green and red bell peppers. Drizzle 10 grams of 50-percent hot oil. Stimulate the flavor of onion and ginger. Finally, pour a moderate amount of steamed fish soy sauce along the edge of the plate to

Features: tender and delicious. The meat is delicate. Fish bone (cartilage)

Crisp. Chinese sturgeon marrow crunch

? Preparation points

1: Chinese sturgeon is sand to the skin. Whether braised or steamed must be scalded to remove the skin in the wash. In order to avoid gritty

2: Chinese sturgeon whole body cartilage. No special processing can be eaten together with the bone. The bone marrow in the center is similar to vermicelli. Crunchy taste. Is a rare good thing

3 steamed to time with the size of the fish to extend or shorten. So as not to steam until too old to affect the taste.

Sea Cucumber Spot - deep sea crispy bone fish. It is a fish with high nutritional value. Fish skin thick . Fish oil more suitable for human absorption. The most of sea cucumber spot - the thickest fish skin, full of collagen. The most fish oil is suitable for human body to absorb. Ideal fish for the elderly and children. High calcium content, is the perfect food for calcium supplement people

Sea cucumber spots can be pan-fried (personally I think it's a waste). It is perfect for braising and steaming. In the previous article has introduced the practice of two eat. Here will not repeat the publication.

The most difficult thing to deal with sea cucumber spots is the scale. To use 90 ℃ water hot 15 seconds, in the use of steel wire ball brush to remove excess fish scales

hot brush sea cucumber spot process

braised monkfish

perhaps the long is too characteristic. It's a kind of root joke. So the price has not been high. But it is indeed delicious

①Cleaning knife

Personal advice to cut off the teeth of the fish, leaving the liver of the fish, the other thrown away. Chop the fish into pieces. (Fish body is cartilage) Fish head is not. But the situation decided to stay

② formal production

Heat the pan and cool the oil into the onion and ginger burst the bottom of the pan. Add the fish pieces. Cook the cooking wine to fishy. Cook soy sauce, oyster sauce salt, sugar. Add soup and boil over high heat and simmer over low heat for 15 minutes to thicken the soup out of the pot

Longley fish - skinned can be sautéed, crispy fried, boiled ...... Fish meat is tender. No bones and no thorns. Remove the skin and leave the meat to eat how you want

De-skinned dragonfish

Last word of caution

The only fish that really won't be stabbed by thorns are the Chinese sturgeon and sea cucumber spots in freshwater. Both are purebred cartilaginous fish.