How to remove fish bones and eat fish without thorns
How to remove fish bones and eat fish without thorns
When it comes to fish, I am a connoisseur, and I will do it and I will eat it, not only delicious, but also to eat in big mouth, do not pick thorn, come see me how to do it, you see me this squid, in return Before the pot was emptied, it was necessary to cut it open, "three horizontal and one vertical".
This first knife: The back of the fish is marked with a knife, starting from the department. This will open it. Note that this knife must be drawn deeper, and it should feel like the head is almost the same as the fish's spine.
The second knife: The root of the fish head is cut open vertically, so that the knife is drawn, and it is relatively shallow.
The third knife: And then on the other side, also cut a knife, and finally cut its fish tail, do not cut too much, like this, cut the root of the tail off like, you see, such a horizontal knife in The back of the fish, two knives behind the head of the fish, a total of three knives, and then remove the fish tail, the entire shape of the fish is still intact.
Next, I will put it in a frying pan and fry it. You can make grilled fish and fried fish according to your taste. Since the shape of the whole fish is basically not damaged, it can still be very frying. Successfully maintained the integrity of the whole fish, alright, panned, to say how this fish can eat in big mouths. I just used the three knives to work, but this fresh fish can be hotter. When you do, be careful not to be hot. You see, from the tail of the fish, hold the big bone on it so that you see the fish's biggest bone coming out of it. It is a complete fish bone, and there is basically no fish attached to it. What remains at this time is the entire body of the fish without big thorns, and two fragrant fried fish steaks are presented to you.
How about, without the big fishbone's troubles, it will certainly be more cool to eat, it will certainly be more delicious, you quickly try it.
(1) Cooked demolition is to remove fish heads, fish bones, and fish bones after the fish is cooked or steamed. This method is more convenient.
(2) The method of demolition is: first cut the fish head after the fish scapulae, then the knife is attached to the spine inwards, the fish body belly outward, back inward, left hand to grasp the upper half of the fish. The fish halves of the batch were turned over, the fish turned over, the knife was still running on the spine, and the other half was also approved. Then the skin was down, and the belly turned to the left, and the oblique knife approved the fishbone. If it was to be peeled, the big fish could be removed from the fish. The middle knife, cut to the fish skin, knife paste fish skin, the blade side of the oblique forward, remove half of the skin. Then grab the skin and hand the other half of the fish. If it is a small fish, the knife can be fed from the end of the skin. The fingernails can be pushed forward to remove the skin by pressing the fish skin oblique knife. If you want to make colorful dishes, such as "Babao stuffed fish", "pocket fish", etc., you need to take the whole fish deboned method. Method is: the left side of the fish with the left side of the anvil, lying on the back, the knife paste back into the back bones of the fish, deep and maw, broken joints of the spine and ribs (do not hurt the skin). Then, the fish turns over to open the other end of the spine and the meat. The spine near the head is cut off or broken by hand. The spine is pulled out and the spine is broken at the fish tail. Then put the fish belly down on the block, turn over the fish, expose the ribs to the root end, skew the knife in, remove the ribs from the fish, remove the ribs on both sides, and save the head and tail. The middle part is still boneless. Keep fish-shaped complete boneless fish.
The head rests against the back of the pectoral fins and squats down. Pectoral fins are required to stay on the head of the fish. Fish heads are suitable for braised head and tail, head and tail soup, and casserole fish head.
The fish's tail rests on the front of the anal fins, and it squats down. Anal fins are required to stay in the tail of the fish. Fish tails should be used to make water and braised fish tails.
The middle section of the fish is ridged down to the spine and requires the backbone to stay in the middle of the fish. Suitable for fish fillets, fish silk and so on.
The belly of the fish is the backbone of the vertebrae, and no ridges are left in the belly. It is actually the part left after the fish head, fish tail, and middle of the fish are removed. It is suitable for belly belly and belly belly.
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