How do you gut capela and how do you handle guts when you fish do you?

The belly of the fish is full of fish roe, so cut off half of the fish's head, cut it from the back, and then take the intestines out to be clean. Details below:

1. Prepare the ingredients, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of soy sauce.

2. Mix a small bowl of flour juice with cornstarch, beat an egg, stir into egg pulp, and remove the gills and internal organs.

3. Then rinse well and drain the water. Marinate with a pinch of salt for 20 minutes.

4. Stir up the oil pot, heat it for seven or eight times, dip the spring fish in the egg pulp, and then dip it in the powder slurry, and put it in the oil pot.

5. After the oil boils, put the spring fish into the pan and fry it. (Fry slowly over low heat).

6. Fry on the first side until yellow, and then fry on the opposite side. Add a little soy sauce and season to taste. Fry until cooked.

7. Pull it out with bamboo chopsticks, and when the fish body is fried to a light golden brown, use a fence to scoop it up. The delicious fried capelin is ready.

Notes:

Criteria for selecting capelin:

The cornea is clear, clear and elastic. The gill filaments are clear and bright red, and the mucus is transparent. The scales are shiny and tightly attached to the fish, so they do not fall off easily. The muscles are firm and elastic.

How long and how to preserve capelin:

The storage time is 1-2 days. There is no need to throw away the roe before making it. After washing and drying, store in the refrigerator and consume within 1-2 days; If stored in the refrigerator, it can be stored for a long time.

Capelin, a deep-sea fish native to Japan, is named [capelin] because of the annual presence of roe in its maw. This is an encyclopedia explanation, you can eat it with confidence, and you definitely don't need to open your stomach when you cook it.

You can ask someone to help you.

Tools required: knives, scissors, scaling sticks.

1. If it is a live treasure fish.

Pat your head with a heavy object.

2. Use scissors to pierce the cheeks, pick out the gills and cut them off.

3. Turn the turbot over with its belly facing up and use scissors to make a cut under the head.

4. Use your hands or scissors to remove the internal organs in your stomach.

5. You can also cut a cut directly on the stomach to take out the internal organs.

6. When removing the skin of the fish, cut a cut under the gills and slowly tear off the skin by hand.

7. If you don't like to eat fish heads, you can start from the gills and cut off the fish heads.

8. Finally, use a knife to scrape the back of the fish.

9. Wash it with water several times and wash it clean, and you're good to go.

Start with the gills of the fish, and when cleaning the gills, extract the intestines directly from the gills and rinse them well.

Production process: 1. After the spring fish is solved, rinse off the debris outside in clean water.

2. Start from the gills of the fish, directly extract the fish intestines from the gills when cleaning the gills, and rinse them with water again (note that some fish with seeds should not break the stomach, it is easy to affect the taste and appearance when making).

3. Put the fish on a plate, add salt, chopped black pepper and a little lemon juice and marinate for 20 minutes.

4. Place the frying pan on the fire source and brush the bottom of the pan with oil.

5. After putting in the capelin, fry over medium-low heat until golden brown and ripe on both sides.

6. Take it out and put it on a plate and eat it directly.

The stomach is full of fish roe, so you can't open your stomach, cut off half of the fish head, cut it from the back, and then pull it out and the intestines will be clean.

First scrape the scales, scrape them clean, then open the knife, cut the guts in the belly of the fish, remove the internal organs, and finally pick the gills, and then wash them and adopt me.

Still don't know how to gutt capelin? A few simple steps tell you that clean ingredients are more convenient to cook.

Answer: The fish internal organs of capelin are all fish roe, and generally buy capelin fish and eat it is washed, without removing the internal organs, and it is stewed directly in a good pot, so it is said that you don't need to remove the internal organs to eat capelin.

The method of washing the guts of the capelin Natsa is as follows:Tools: capelin, scissors.

1. Clean the fish, because there are a lot of fish roe in the bore of the fish, so do not break the bore when removing the internal organs, and tear a small hole under the gills.

2. Use the head to pull the hole to eliminate the internal organs of the capelin.

<>4. Scissors cut open the belly of the capelin.

5. We can see the plump roe, and the steps of removing the internal organs are completed.

1. After buying the capelin fish home, you only need to open a small opening under the gills, pull out the intestines with the gills and throw them away, and then rinse the capelin fish.

2. You can also hook the gills of the capelin with a hook needle, and pull it out, even the intestines with the gills will be all pulled out, which is very convenient, and then rinse the capelin clean.