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How to remove viscera and scales of silver carp

Scrape the scales off the silver carp with scales, and the small, hard scales on the belly can be carefully cut off with scissors. The scissors start at the anus of the silver carp, cut at the midline of the fish's belly, and cut all the way to the fish's mouth. The scissors are inserted into the joint of the head and body of the silver carp, cut off the internal organs of the fish and dig out the internal organs.

The first is to scrape off the scales of silver carp with a knife. After the scales are removed, the fins should be chopped off with a knife. The fins of most fish are hard and must be chopped off, otherwise it is inconvenient to eat. Some fish have soft fins, which can be avoided during slaughter, such as the ventral and dorsal fins of some catfish. Fish gills are organs that filter waste when fish breathe, so fish gills often smell fishy and need to be cleaned up.

Descaling: first of all, we need to remove the scales of braided fish. Put the fish in a basin and scrape the scales from the tail to the head with the back of the knife. This avoids direct contact with fish scales and reduces the risk of hand injuries. In the process of scraping, you can use gloves to protect your hands from being scratched by fish scales. Eviscerate: turn the fish over and cut it from the anus along the abdomen with a knife. Be careful not to cut into the internal organs. Take out the internal organs with your fingers and put them in another basin.

Descaling: put the silver carp into the basin, add the right amount of water and salt, grasp the fish with gloves, rub hard to make the scales fall off. Then, rinse with clean water to make sure there are no residual scales on the fish. Laparotomy to eviscerate: put the silver carp on the chopping board, cut it from the abdomen with a kitchen knife and remove the viscera. Be careful not to damage the gallbladder, because bile can make the fish bitter. At the same time, check whether the fish gills are clean, if there are impurities, you can use scissors to cut off.

How to kill silver carp

Kill fish: put the bighead carp on the board, cut it from the fish's abdomen with a knife, and remove the internal organs. Pay attention to the process of visceral removal, to avoid damage to the fish bile, because the fish bile rupture, will make the fish bitter taste. Descaling: using a scraping tool, scrape the scales off from the tail to the head. In the process of scraping, we should pay attention to the strength to avoid scratching the fish. Cleaning: put the treated bighead carp into clean water and rinse repeatedly until the water is clear.

Question 3: who knows the killing method of silver carp silver carp is suitable for cooking methods such as burning, stewing, steaming and oil soaking, especially steaming, which can best reflect the light and fresh characteristics of silver carp. When cleaning silver carp, remove the liver because it contains poison. Skillfully remove the fishy smell: after the fish is scaled and cleaned by laparotomy, pour some yellow rice wine into the basin to remove the fishy smell of the fish and make the fish taste delicious.

Fish gills are organs that filter waste when fish breathe, so fish gills often smell fishy and need to be cleaned up. If you are skilled, you can scrape off the gills with a knife, and if you are not skilled, you can cut off the gills with scissors. Some fish gills have hard sickle-shaped spines that can stab people accidentally, so be careful when cleaning them, the most common of which is catfish. The next step is to gut the fish.

Kill fish: if you buy live fish, you need to kill it first. You can quickly cut off the brain of a fish with a knife, which is a quick and humane way. Descaling: put the fish in the sink and rinse the fish with water to make the scales moist. Scrape off the scales from the tail to the head with the back of the knife. If the scales are difficult to remove, you can smear the fish with salt water, which can make the scales fall off more easily.

The common practice of silver carp

1. Select a three-jin silver carp, descale and cut open the fish belly to remove the fish's internal organs and gills and throw away the body. Cut the washed silver carp into sections, cut off the head and tail of the fish and save it for soup. Enlarge the sliced fish in a bowl, add sliced ginger and a spoonful of salt, two tablespoons delicious and half a tablespoon of pepper. Mix well with chopsticks and cover with plastic wrap and refrigerate for more than 30 minutes. Pickled fish time to prepare accessories, cut some shredded ginger, garlic and chives to tie the knot.

Put the bony fish head face down on the bamboo mat.

3. Clean the fish and control the moisture. Then cut the fish in half with a knife (the fish is too big to cut the smaller fish). Cut a knife on the fish, then sprinkle salt, monosodium glutamate and five-spice powder on both sides of the fish, then add wine, soy sauce and vinegar and marinate for 20 minutes.

4, dish name: home stew silver carp main ingredient: silver carp 1 auxiliary material: beer 700ml, 2 tablespoons dilution of big sauce, 30 ml soy sauce, 15 grams of sugar, 2 tablespoons of lard, 3 grams of salt, 50ml soybean oil, 1 piece of ginger, 1 spring onion, 1 head of garlic, 3 dried pepper, 2 yuan of pepper, 5 ingredients, 3 parsley steps: prepare seasoning: sliced ginger, chopped onions, sliced garlic, dried pepper, chopped coriander, pepper, spices. Cut the fish and wash them.

5. Edible oil, 1 pot of salt, right amount of cooking wine, right amount of 13 fragrances, right amount of seasoning method / step, buy a fresh silver carp fish from the vegetable market, select fish, scrape fish scales, take fish gills, dissect the belly of the fish, and clean it; as shown in the picture. Please click to enter the picture description to slice the silver carp from the fish body and cut it into small pieces of 2-3 cm, as shown in the picture.

Steamed silver carp?

1. The materials that need to be prepared in advance include: 1 silver carp, right amount of shredded ginger, right amount of chives, 1 tablespoon of Lao Gan Ma sauce and 2 tablespoons of light soy sauce. The first step is to clean up the fish and rinse and cut into pieces with clean water. Put the fish on a plate and steam over high heat for 8 minutes. Then prepare the shredded ginger, shredded chives, Lao Gan Ma sauce and shredded chives. After the fish is steamed, take out and pour out the soup. Spread the prepared shredded ginger and shredded chives on the fish.

2. Remove the internal organs of silver carp, clean, cut green onions and shredded ginger. Sliced fish with a few knives, stuffed with a little shredded green onion and ginger in the belly, marinate with salt and cooking wine for 10 minutes. Add the right amount of water to the pot, bring to the boil, then put the fish in, steam over high heat for 6-8 minutes. Steamed fish time to prepare sauce: light soy sauce + steamed fish soy sauce + sugar mix well the steamed fish will have part of the soup and pour out.

3. The steps of steaming the silver carp section are as follows: the washed silver carp section is obliquely cut into the flower knife on both sides to facilitate the taste; take the bowl, add wine, salt monosodium glutamate, and apply it to the fish section. Cut green onions and sliced ginger and put them on fish belly and fish. Steam for 15 minutes on a plate, pour out the soup and set aside.