How to eat grass carp to sting, so that it can be as safe as eating tofu?

When buying fish, let the fish seller help to take the fish meat, the fish bones are fried and then the soup is cooked, the fish is first crushed with a wall breaker, and then filtered with a fine strainer, plus seasonings, made into fish meatballs, put in the soup to cook, sweet and delicious fish meatball soup is ready.

First buy a fresh grass carp, then clean the grass carp and cut it into slices, and then use scissors to pick out all his spines, so that the grass carp has no spines and is very tasty.

Rub the fish body with salt for a few minutes, then wash it with water, then remove the head of the fish, use a knife to cut it from the back to the tail, and then cut it into small pieces and slowly remove the spines.

1. Scrape the scales with the back of the knife and cut off the fins with scissors. Use a knife to throw the belly of the fish out of the abdomen and remove all the internal organs, remembering not to break the fish gallbladder.

2. Cut the knife from a place close to the fish bone, stick to the fish bone piece, and take out the fish bone. You can see some fish bones in the part of the fish close to the internal organs (if you don't see it, you can gently press the fish with your hand) stick to the fish bones to slice this piece of fish off, remember that both pieces of fish should be sliced under the fish spring thorns.

3. The remaining two pieces of fish meat also have a lot of small thorns on the back of the fish, and you can remove this part of the thorns by sticking a knife to the back of the fish. This results in a meat that is completely devoid of bones near the bones.

Fishes are ectothermic aquatic vertebrates that swim and feed on the upper and lower jaws by the oscillation of the tail and trunk, by the gill of the gill and the coordination of the fins, and belong to the vertebrate subphylum of the phylum Chordates.

Grass carp has spines, but there are not many spines on grass carp. Grass carp is a freshwater fish that has relatively more spines than marine fish, but among freshwater fish, it belongs to the species with fewer spines.

Grass carp has high nutritional value, rich in unsaturated fatty acids, conducive to blood circulation, cardiovascular patients eat is conducive to the disease, thin body, loss of appetite people eat grass carp can play an appetizing, nourishing effect. People who eat grass carp and don't like to spit out thorns or are easy to get stuck can remove the bones of grass carp whole, and you can eat it with confidence. The steps for grass carp deboning are as follows:

1. Place the fish belly facing left and back facing right on the cutting board.

2. The knife sticks to the fish's dorsal bone and splits it horizontally until it reaches the fish's belly, and splits the connection between the backbone and the ribs.

3. The fish turns over, splits the other end of the spine and flesh, cuts off the spine near the head or hoes it with a hand, pulls out the spine, and cuts off the spine at the tail of the fish.

4. Put the fish belly down on the pier, turn the fish flesh open, expose the ribs at the root, and cut the knife obliquely into it to separate the ribs from the fish. 5. After the ribs on both sides are removed, the head and tail still exist, and the middle section is boneless, and the fish shape is still intact.

Grass carp have some large spines and some small spines. The large spines are mainly concentrated near the vertebrae of grass carp and are arranged in a row, which is relatively easy to handle. The small spines of the grass carp are distributed in the muscles of the grass carp, which is more messy and difficult to handle.

Generally speaking, though, the larger the size of grass carp, the larger their bones will be. The same is true for small spines, the larger the grass carp, the larger the small spines in their bodies, so many people like to choose a large grass carp.

Grass carp is a fish with a large number of bones, especially compared to common marine fish, which have a lot of spines in their bodies. The spines in the body of grass carp can be divided into two categories, there are large spines and small spines. Large spines are mainly the spines near their vertebrae, arranged in a row, and this kind of spines are relatively easy to deal with.

However, the more troublesome are the small spines in the muscles of grass carp, which are not only smaller, but also more messy, making it more difficult to deal with.

Grass carp is a very common fish in China, and it also belongs to the four major fish.

It is a common ingredient. There are many edible fish species, but the number of bones varies greatly. In general, marine fish have fewer spines and are common in many freshwater fish.

There are more spines. Grass carp is a common freshwater fish, and they have more spines than marine fish. There are some large spines in the body of grass carp, and many of them are small spines.

Therefore, when eating them, it is more troublesome to handle the spines. However, grass carp has a better taste and more nutrients, so there are still many people who use it as an ingredient in daily life.

Grass carp does not have many spines.

1. The body length of grass carp is times the height of the body, times the length of the head, times the length of the caudal peduncle, and twice the height of the caudal peduncle. The length of the head is times the length of the snout, the diameter of the eye, the distance between the eyes, the length of the caudal peduncle, and the height of the caudal peduncle. The caudal peduncle is twice as long as the caudal peduncle.

2. The body is elongated, the front part is nearly cylindrical, the tail is flattened, the abdomen is round, and there is no ventral ridge. The head is broad, medium-large, and slightly flattened anteriorly. The snout is short and blunt, and the snout length is slightly larger than the diameter of the eye. The mouth is end-positioned, the mouth is wide, and the mouth width is greater than the mouth length; maxillary slightly longer than lower jaw;

3. The dorsal fin has no hard spines, the outer edge is straight, located above the pelvic fin, and the distance from the starting point to the base of the caudal fin is closer than that to the snout. The anal fin is located posteriorly inferior to the dorsal fin, and the distance from the origin to the base of the caudal fin is close to the beginning of the pelvic fin, and the end of the fin does not reach the base of the caudal fin. The pectoral fin is short, the end is blunt, and the distance from the end of the fin bar to the beginning of the pelvic fin is greater than 1 2 of the pectoral fin length.

The caudal fin is shallowly forked, and the upper and lower lobes are about equal length.

4. The gill raker is short and small. The hypopharyngeal bone is medium-wide, slightly hooked, and the hind arm is slightly larger. The hypopharyngeal teeth are flattened laterally, in the shape of a "comb", with grooves on the sides, the crown of the teeth is oblique and straight, and there is a narrow groove in the middle.

The swim bladder is 2-chambered, the anterior chamber is stubby, the posterior chamber is longer than the anterior chamber, and the terminal is pointed. The intestine is long, coiled many times, and its length is more than 2 times the length of the body. The peritoneum is black.

Strictly speaking, there are not many fish bones on the grass carp, but compared with the freshwater fish of grass carp, there are still slightly more fish bones on the body of the grass carp.

Introduce. Grass carp belongs to the genus Grass carp in the subfamily Cypriniformes. It inhabits rivers and lakes in plain areas, and generally prefers to live in the middle and lower layers of water and near-shore aquatic grass areas.

It is a lively fish, a fast swimmer, and often forages in groups. Because of its rapid growth and wide feed, it is one of the four major fish in China's freshwater aquaculture. It is distributed in China's major water systems, the meat is delicious, and the fish gallbladder is poisonous.

Common practice. Braised grass carp, dried sautéed grass carp, sweet and sour grass carp, steamed grass carp, grass carp winter melon soup.

No, there are not many grass carp bones, silver carp has more bones, and the smaller the fish, the more spines.

1. Grab the upper half of the fish maw with your left hand, batch the lower half of the fish maw, the fish turns over, and the knife still runs against the backbone.

2. The other half of the slice is also approved, and then the fish skin is facing down, the belly is facing the left side, the oblique knife will be the fish bones to be batched, if you want to peel the skin, the big fish can be cut from the middle of the fish, cut to the fish skin, the knife edge is attached to the fish skin, and the side of the knife body is pushed forward obliquely, removing half of the fish skin.

3. Place the fish flat, hold the fish body with one hand, and hold the fish body with the knife in the other hand to close the fish bone horizontally under the meat slices of the fish body.

4. Slice the fish on the other side in the same way, and it will look like this after the slice is ready!

5. Then batch the other end of the spine and meat, cut off the spine near the head or hoe it with a hand, pull out the spine, and cut off the spine at the tail of the fish.

6. Then put the fish belly down on the pier, turn over the fish meat, expose the ribs to the root end, put the knife obliquely into it, make the ribs out of the fish meat, remove the ribs on both sides, that is, the head and tail still exist, the middle section has no bones, and the fish shape is still intact boneless.

7. Slice the fish skin downward, hold the fish meat with one hand, and slice the fish diagonally into a fillet about cm thick with a knife in the other hand, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

8. Place the fish flat, hold down the fish body with one hand, and hold the knife against the fish bone with the other hand to cut the meat of the fish body horizontally.

9. Cut off the backbone bone, leaving no backbone bone in the belly, which is actually the part left after the fish head, tail and fish middle section are removed, and the stab can be removed after completing this step.

1. Let the seller help you deal with the grass carp in the market and clean it after you get home.

2. Especially the inside of the fish belly must be cleaned.

3. Remove the head of the washed grass carp, and then start the knife from the head of the fish.

4. Slowly slice the fish meat along the backbone of the fish to the end of the tail.

5. After slicing the tail of the fish, cut the fish meat with a knife.

6. At this time, a piece of whole fish has been removed.

7. Turn the fish over and start the knife from the head of the fish.

8. In the same way, slice another slice of fish.

9. Start the knife from the direction of the back of the fish, about 45 degrees.

10. Gently slice the large spines on the belly of the fish.

11. This fish belly bone is actually very thin, and it can be divided into two and boiled with the fish fillet.

12. After removing the big spines in the belly of the fish, take a piece of fish meat, start from the end of the fish's tail, and slice the fish into fish fillets diagonally.

13. The sliced fish should be as thin and uniform as possible.

14. Cut all the fish in turn, and then start to cut another slice of fish.

Wash the fish and remove the bones:

1. As shown in the picture below and the picture above, there is a row of small white dots on the fish, which is a little crusty when touched with your fingers, which is the middle one of the trident thorns, and the knife is cut from here by sticking to the thorns.

2. After cutting, you can see a row of thorns, as shown below.

3. Cut down against the thorn until the knife feels thorny again, and cut a cut along the small white dot like this.

8. There is also a short spine on the tail side of the fish maw, as shown in the figure below, which is from the small white dot to the tail.

9. Put the fish meat without spines and two spines together, and then put the other piece so generally, and the work of removing the fish bones is completed.

When killing the fish, remove the head, tail and fins all, leave only the middle section, cut the fish and then remove the middle backbone, cut it into large pieces along the direction of the fish bones, and then stew the soup, after stewing, the fish pieces are sandwiched in the plate, press hard with a spoon, and the fish bones will stand out smoothly one by one, and it is easy to remove.

You can steam the fish, stick the fish with a knife, and put it in a horizontal batch on the back until the spine and ribs are connected to the split, and the other side is also, turn the fish's belly downward, expose the ribs, and use the knife to cut it obliquely to make the ribs out of the fish, and the fish tail can also be used to remove the fish bones.

Remove the bones before cooking the fish; Or cut the fish into pieces and fry them in oil, and fry the fish bones; You can also choose not to eat grass carp and eat fish without spines, such as treasure fish and dragon fish.

To eat grass carp, soak it in vinegar to make its fish bones soft, which can not only keep the fish tender and delicious, but also facilitate the removal of fish bones.

Use a knife to slice the thin and long fish bones around the internal organs, first take out the fish bones, and then remove the small spines on the back of the fish, and gently scrape the back meat with the back of the knife to slowly scrape out the fish bones.