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Is the swallow fish cut open?

1. Use the open one. Swallow fish's internal organs are generally not to be eaten, can not be eaten, the way to clean up the internal organs is also relatively simple, that is, after the fish's abdomen is cut open, the internal organs can be cleaned up step by step, and it needs to be cut open. Swallow fish, also known as fairy fish, angel fish. The fish body is diamond-shaped, extremely flattened, the trailing edge of the caudal fin is straight, the dorsal fin and anal fin are extended backward, symmetrical up and down, like an open sail.

2. Use scissors to pick out the fish belly, pottery the intestines, rinse with water, scrape off the scales and wash them well. Dig out the fish gills with your hands, all right.

3. This is a crystal fish. You have to cut open and take out the internal organs and gills in your head, rinse thoroughly before cooking.

The common practice of fried swallow fish how to cook Daquan delicious video

1. Spoon dry fried swallow fish clean up, cut into sections, and marinate the fish. Salt, monosodium glutamate and wine should be smeared evenly on each piece of fish to ensure it is evenly tasted, sealed with plastic wrap and placed in the refrigerator. Before entering the pot, put the fish on the kitchen paper to absorb moisture, so as not to spill the oil, put the fish in the pan in turn, fry the fish over medium heat to make golden brown and hard.

2. Fried swallow fish pick and wash, drain, sprinkle a tablespoon of salt and marinate for at least half a day. Shred ginger and garlic and set aside. Dip the fish with a little flour before frying the fish. Put a lot of oil into the bottom of the pot, put the fish with ginger flour into the pot one by one, you can shake the pot from time to time, so that each piece of fish is stained with oil, so that it will not paste.

3. Fried swallow fish is a simple and quick way. Wash the swallow fish, dry them with kitchen paper and sprinkle with salt and black pepper evenly. Pour the right amount of oil into the pan, heat the oil, add the fish, fry over medium and medium heat until golden on one side and turn over, then fry until the other side is golden. You can squeeze lemon juice or match it with your favorite sauce according to your taste. Sauerkraut swallow fish this is a common practice that combines sauerkraut and swallow fish.

4, practice: swallow fish head off, clean, wash spare swallow fish sections, shredded green onions, ginger slices, put together in a basin, pour in the right amount of cooking wine, a small amount of salt, stir, marinate for more than half an hour.

5. Pick and wash the swallow fish and drain. Dip the fish with a little flour. Pour a lot of oil into the bottom of the pot. Over low heat, pour shredded ginger into the pan. Put the fish with flour into the pot. Shake the pot from time to time so that every piece of fish is stained with oil so that it will not be pasted. Add sliced garlic, cooking wine, light soy sauce, vinegar, pepper powder, cumin powder. When both sides can be turned over without sticking, cover and simmer for a while.

How to clean up the swallow

1, Spanish mackerel can not be cleaned up well, it will be very fishy when done, and the key lies in cleaning: first, cut off the gills of the head and wash them clean; then cut the Spanish mackerel into sections, and then carefully wash each piece of fish; after cutting off, you can see that there is a black line with the thickness of noodles at the bottom of the fish belly. Wash it clean. Spanish mackerel is also called blue point mackerel (scientific name), bony fishes, Perciformes, Spanish family.

2. Cleaning: remove the scales, viscera, head and tail of the swallow fish and wash them clean. In particular, the black membrane in the belly of the fish, which is one of the main sources of fishy smell, must be thoroughly removed. Chopping: cut the fish into pieces of appropriate size, which helps to evenly permeate the heat when cooking, making the fish more easily cooked and unbreakable. Water blanch: boil water in the pot, add a little cooking wine and ginger slices, and blanch the fish in boiling water to remove blood and fishy smell.

3. Remove the gills and internal organs of the mackerel, especially clean the fish blood, and cut the Spanish mackerel into sections after washing. Sliced green onion, ginger and garlic. Heat oil from the pot, saute spring onions, ginger and garlic; add fish section. Turn on the fire and cook cooking wine and vinegar along the side of the pot to make it evaporate quickly to achieve the purpose of deodorization. Then, add light soy sauce. Add water to boil, add salt and sugar to taste. Cover the pot and cook over medium heat for about 10 minutes. Add monosodium glutamate to improve freshness.