Can you eat tama fish without skinning, how to peel tama fish

Tama fish. You can eat it without peeling, and here's how to do it:

Ingredients: 3 tama fish, half a head of garlic, 3-5 slices of ginger, 2 green onions, 1 star anise, 3 dried chilies, 1 egg, an appropriate amount of white wine, 3 spoons of vinegar, a small spoon of sugar, an appropriate amount of light soy sauce, an appropriate amount of salt, rapeseed oil.

Appropriate amount, flour to taste.

Production steps: 1. Prepare the tama fish, wash the tama fish, and plane it in half.

2. Prepare green onions, ginger and garlic for later use.

The eggs are beaten into egg liquid, and both sides of the tama fish are evenly covered with egg liquid and flour. Heat the pan with cold oil, add Sichuan pepper, ginger shreds, tama fish, and fry over medium heat until golden brown on both sides.

4. Prepare bay leaves, star anise, ginger slices, garlic cloves, and dried chilies.

5. Add a little light soy sauce, vinegar, sugar, salt and star anise and other seasonings, and cook the liquor along the edge of the pot. Add an appropriate amount of boiling water, just over the amount of fish, and simmer over low heat.

6. Cook until the soup is thick and the fish is flavorful, then remove the pot, pick up the green onions, star anise, bay leaves, etc., and arrange them.

7. Serve as soon as it is served.

Tama fish can be eaten without skin, and the method is as follows:

Ingredients: 1 tama fish, 1 gram of salt, 1 tbsp bean paste, 1 tsp June fresh soy sauce, 3 cloves of garlic, 3 slices of ginger, 2 coriander, 1 dried chili, 1 tbsp cooking wine, 1 red pepper, 2 tbsp peanut oil.

1. Prepare the materials. Remove the scales, gills, and internal organs to control the moisture.

2. Heat the pan with cold oil, add 2 tablespoons of peanut oil, and add the tama fish.

3. Add ginger, garlic, star anise and dried chilies. Shake the pan so that the spices soak in the oil to bring out the fragrance.

4. Put in the water that has not covered the fish, turn on the high heat and bring the water to a boil.

5. After the water boils, add a spoonful of green onion mate bean paste.

6. Put 1 teaspoon of soy sauce.

7. Add 1 tablespoon of cooking wine. Cover the pot and simmer over medium-low heat for about 15 minutes.

8. Add the minced coriander and red pepper to the pot when there is a little soup left.

It can be eaten, which is also called flounder, the scales are relatively thin, and it is troublesome to remove the scales, so some people give the skin away, and the skin is actually very delicious.

Tama fish. Peeling requires a preparation tool: scissors.

The specific steps are as follows:

1. First of all, use the prepared scissors to change the whole chain of tama fish into fins.

Cut everything clean.

2. Then, at the abdomen of the tama fish, use scissors to cut a long opening. Road.

3. Gently pick up the fish skin with your hands and use scissors to cut an incision in the fish skin.

4. After cutting the incision, pinch the fish skin with your hand and tear the fish skin open.

5. Next, use both hands to peel off the skin of the whole body of the key fish.

6. After some operation, the skin of the peeled fish is cleaned.

Tools you need to prepare for tama fish skinning: scissors.

The specific steps are as follows:

1. First of all, use the prepared scissors to cut off all the fins of the whole body of the tama fish.

2. Then, at the abdomen of the tama fish, use scissors to cut a long opening. 3. Gently pick up the fish skin with your hands and make an incision at the fish skin with scissors.

4. After cutting the incision, pinch the fish skin with your hand and tear the fish skin open.

5. Next, use both hands to peel off the skin of the whole body of the peeled fish.

6. After some operation, the skin of the peeled fish is cleaned.

In the case of a dead fish, spread a towel underneath and peel it from the mouth, and cut off the things on both sides of the live fish, and cut off a little horizontally at a centimeter of the tail, and peel it with a towel;

2.Freeze it first, cut off the fins from the body with scissors, and tear off the skin with a sharp-beaked cuff.

Start with the mouth of the fish and work your way up the skin a little bit.

Tama fish (also known as flounder), skinned in two situations:

1. Live tama fish: first cut off the things on both sides of the live tama fish, and then cut off the tail one centimeter horizontally, and then peel the skin of the tama fish with a towel (the towel can prevent scratches).

2. Dead tama fish: first put a towel under the tama fish, and then peel the tama fish skin directly from the mouth.

<> peel in two situations: 1. Live tama fish: first cut off the east and west sides of both sides of the live tama fish, and then cut off the tail one centimeter horizontally, and then peel the tama fish skin with a cha oak towel (the towel can prevent scratches).

2. Tama fish with slow filial piety: first put a towel under the tama fish, and then peel the tama fish skin directly from the mouth.