How to make Wuchang Fish delicious

summary

Wuchang fish is also known as bream. It is mainly distributed in the middle and lower reaches of the Yangtze River. It has the functions of tonifying deficiency and benefiting spleen. The meat is delicious and tender. Now I'd like to introduce how to do wuchangyu well.

How to make Wuchang Fish delicious

First, when you buy it, ask the fish seller to cut off the fish from the head, remove the gills, scales and viscera, and never cut open the stomach. To make this dish, you need a complete fish body. After you go home, scrape the fish from the end to the end and both sides carefully. You will find that the layer of mucus scraped out is still a little black. This is the mud and parasitic microorganisms attached to the fish that live in the water for a long time. Steaming the fish to make the fish have no earthy smell. This is the most critical step. As long as this layer is scraped clean, it doesn't matter whether the fish line is removed or not.

Second: the next step is to cut the fish fillets. First, cut the fish from the belly to the back of the fish. At this time, you only need to draw a knife gently, which is equivalent to proofing. Unless you have amazing strength, you can cut off the fish meat and bones with one knife, and each slice is the same.

Third: after the fillets are sampled, cut off the bones one by one. At this time, use the end of the knife to make a little effort and click, and the fish bones will be cut off easily. After the whole fish is cut in this way, change the knife, and then cut each piece of fish a little deeper, leaving only the belly meat connected, that's good.

matters needing attention

Turn it over again to see if there is any place that has not been cut, so as to ensure that each piece of fish is separated but related?.