First, I fished out the fish and put it in a plastic bag (this is for customers to weigh). When I put it in for the first time, it was too hard to catch. The fish head was inside, and the plastic bag burst at once. Later, a colleague was experienced. He grabbed the gills with one hand and the fish stopped moving. Very good! I learned this song. Put it in a plastic bag and put it on the fish killing table, and the fish still jump around. I grabbed the fish and hit it on the head with a knife. The fish froze twice and died. I thought it was no different from other fish. It doesn't feel right to scrape with fish fillets. It turns out that the scales are too small to scrape off. Later, the knife was changed, and it took a long time to scrape the scales clean, so the rest was easy to take. I cut open my stomach, removed my cheeks, and finally washed it with water.

I'll tell you how to cook golden Zun fish. This is just one of them:

Rosemary steamed gold bottle, the whole fish is filled with the fragrance of rosemary, so mysterious.

Ingredients: rosemary, balsam, golden trout, ginger and onion.

Practice: Shred rosemary, ginger and onion and put them into the fish belly.

Boil water and steam 10 minute.

Put the incense on the plate, put the remaining shredded onion and ginger, pour the steamed fish and soy sauce, and pour the hot oil, as shown in the figure: