Sturgeon how to scale

1, first slaughtered sturgeon in the water rinse clean, and then with about 80 degrees of boiling water, that is, the water began to bubble when the water scooped out of the sturgeon skin scalded with water.

2, to the sturgeon body sprinkle some salt and white vinegar, pay attention to never too much, moderate.

3, the next with a knife or bamboo stick, wash the pot with a clean copper wire ball slowly scrape, scrape when you must have patience Oh, do not do not fish skin scraped.

Sturgeon Dietary Guidelines

Because of the firmness of the fish, freshly salvaged sturgeon is best set aside for 48 hours before cooking, marinating can also help soften the fish. To remove the skin or make it more digestible, boil it in hot water for a few minutes or pound the fish with a tool before cooking.

1. Sun-dried sturgeon marrow is used as a filling for fish pies.

2, steamed Chinese sturgeon is light and tasty, flavored naturally, and is a good tonic to replenish the deficiency.

3, chopped sturgeon brisket better play the sturgeon meat more spiny advantage, very delicious.

4, tile sturgeon soft and tender, unique taste, and tonic effect.

Sturgeon also has the effect of beauty, long-term consumption can eliminate spots and wrinkles, balanced oil, so that the color of the face, skin elasticity, eliminating "acne", but also the development of cosmetic cosmetics is the best biological raw materials.

Sturgeon how to pick

Good material to make the most delicious dishes, a fresh sturgeon should be tender meat. So how to pick it? It is very simple, we can see from the following parts of the sturgeon is good or bad:

1, look at the eyes of the fish, light and bright the best, and the eyes of the fish gray and lightless is not very fresh.

2, look at the fins, if the fins skin color faded, there is a rupture phenomenon is not fresh, it is best not to choose.

3, look at the belly, sturgeon belly is also the whiter the better.

4, look at the meat, available hand pressure judgment, press the fish, if the elasticity is obvious is a good sturgeon.