How to slaughter water fish: in the abdomen of the water fish cut cross cuts, pull out the internal organs, wash with water, the water fish all over the body of the black dirt skin gently scraped, the water fish into the 80 degrees of hot water for a while, peeling off a layer of sand on the body of the water fish.

1, the fish back to the ground, cut off the head of the slaughter blood control after washing, and then use scissors or sharp knife in the fish's abdomen to cut a cross cut, pull out the internal organs, wash with water.

2, after cooling, (can also be cooled by soaking in cool water), with a knife (if hot, rubbing off with the hand can also be) will be the whole body of the fish black dirty skin gently scrape clean, especially the head, four feet and skirt part, feel slippery, on the line. Be careful not to scrape the edge of the skirt (also known as the edge of the fly, located around the fish, the fish is the most flavorful and beautiful part of the body) or scrape off. Scrape the black skin and then clean the fish.

3, the water fish into the 80 degrees water hot for a while, peeling off the water fish on a layer of sand skin. This step is very important, oh, because this layer of sand skin is not edible, very thick, must be carefully dealt with clean, or quite affect the taste.