Chinese sturgeon is not very similar to ordinary fish. Chinese sturgeon has a cartilage on its back. The treatment method of this cartilage is very complicated. First, it is necessary to wash the Chinese sturgeon, then touch his cartilage and rub it, so as not to break it. Then, put aside the stomach of Chinese sturgeon, take out the internal organs and cook it in the pot.

Because the scales of Chinese sturgeon are harder than other scales, you should soak them in warm water at 70 degrees for about 20 seconds first, instead of boiling water. Then rub it hard with a wire ball, rub the shell and don't rub the fish, or it will scratch the meat? . Or just use a knife to pry open the carapace. It is very dangerous to clean the scales of Chinese sturgeon, so be careful not to hurt your hands.