What are some tips to remove the bones when cooking boiled fish?

The fish is delicious, but the most annoying thing is always the fish bones, and today we make a boiled fish.

The skill of handling fish in this dish is important, so let's talk about the method of removing fish bones in detail.

There is nothing to say about the slaughter of the fish, it is recommended to let the seller deal with it when you buy it, and the main step is to stun and then cut off the fins.

Scrape off fish scales, internal organs, gills.

and teeth, use a steel wool ball to scrub the black membrane of the abdomen and the mucus on the body, and then chop off the fish head and draw out the fishy lines on both sides, so that there is basically not much fishy smell.

1.Slice the fish and remove the bones.

First slice the fish meat on both sides along the backbone, and then the fish bones will appear obvious, and then use a knife to remove the fish bones, the small spines can't **, but the big spines are basically gone.

Then chop the fish bones into small pieces, put the fish meat into thin slices and put them in a basin, add salt and beer to wash out the blood inside, and then wash off the blood stains and salt on the fish pieces with water.

After washing, squeeze out the water and put it in a basin to marinate, add salt and pepper.

Grasp well with your hands, beat in an egg white and continue to grasp and mix until the fish fillets are sticky, add a little starch and wrap evenly on top of the fish pieces to lock in the moisture inside.

Then pick out the fillets and put them separately in a basin for later use.

Prepare excipients

Cut the parsley into sections, wash the cabbage and cut it into segments, and then prepare an appropriate amount of mung bean sprouts.

The garlic is flattened and mince, the ginger is also minceed, the millet pepper is cut into rings, and the green onion leaves are chopped into green onions, all put together and add the pepper.

4 grams of powder, thirteen spices.

2 grams, two spoons of chili sauce, then pour in an appropriate amount of pepper oil and stir well.

Prepare a small bowl and put in a handful of dried chili peppers and a small handful of peppercorns for later use.

Boil water in a pot and add chili peppers and peppercorns to boil slightlyAfter the chili pepper is soft, pour it out to control the moisture and set aside.

2.When all the ingredients are ready, cook the dishes first

Boil water in the pot, add a little salt to the bottom taste, after the water boils, add mung bean sprouts and parsley to blanch for a while, then put in the cabbage and continue to cook for 30 seconds, pour out the side dishes when they are eight ripe and put them in the bottom of the plate.

Then cook the fish bones as a base stock

Add an appropriate amount of water to the pot again, pour in the fish bones and cook for about 2 minutes after the water boils, remove the foam in the pot, and take out the fish bones and put them on a plate after cooking.

Bring the water to a boil again, turn the fish fillets into the pot in turn, and keep the water temperature boiling without boiling for about 1 minute, so that the cooked fish fillets are more tender and not easy to break.

After the fish fillets turn white and rolled, pour them out to control the water and put them on a plate for later use.

Then pour in the freshly prepared sauce.

Finally, the oil is excited

Heat the pot, put more vegetable oil, pour the dry pepper and pepper into the pot when the oil temperature is hot, turn on low heat to fry the moisture inside, fry the pepper after the color changes, evenly pour it on the top of the fish fillet to stimulate the fragrance of the sauce, and then sprinkle the green onion and coriander deliciously.

Tips:

1.If you use grass carp, you must clean all the teeth, black membrane, fishy line, and mucus, otherwise there will be a fishy smell.

2.Peppers and peppercorns are boiled and then fried, which is easier to fry and fragrant, and it is not easy to paste.

3.When boiling the fillet, keep the water temperature boiling but not rising, so that the fish fillet is more tender and less easy to break.

Cut off the head of the fish behind the cheek capsule, then press the knife against the spine and push it inward, with the belly facing outwards and the back facing inward, and the left hand grasps the upper half of the belly. Batch half of the fish belly, the fish turns over, the knife is still running close to the backbone, the other half is also batched, and then the fish skin is facing down, the belly is facing the left, the oblique knife will be the fish bones to the batch, if you want to peel, the big fish can be cut from the middle of the fish, cut to the skin, the knife edge is attached to the fish skin, the knife body is pushed forward obliquely, and half of the fish skin is removed. Then grab the skin of the fish with your hand and batch the other half of the fish.

If it is a small fish, the knife can be taken from the place where the skin and flesh of the tail are connected, and the fingernails can be pressed against the skin oblique knife and pushed forward to remove the skin.

When making boiled fish, slice the bones of the fish with a knife at a slight angle depending on the type of fish and the growth structure of the bones. When using the blade and fish fillet, slowly cut down the knife according to the feeling, and when you encounter a small fork thorn, you can use tweezers or a toothpick to smoothly remove the small fork thorn.

The spines at the fish steak are large, so it is easy to remove, we use a knife to stick to the fish steak, and then gently push outward, at this time the big spine can be easily pushed out; Dealing with the spines on the tail of the fish, the spines on the tail are very small spines, we draw a knife along a line in the middle of the tail of the fish, then a knife to the left and right sides, and finally a knife from the middle upward, you can get the thorns of the tail of the fish tail; The spines on a fish's back are the same as those on a fish's tail.

First, you can cut the fish in half with a knife, then use a smaller knife to shave off the row of rib bones next to each other, and then shave off the bones on the back with a knife.

After processing the fish meat before slicing the fish, you can first smash the back of the fish with the back of a knife. It will be easier to remove the bones with tweezers after smashing.

After the fish is cleaned, the fish is inserted from the tail of the fish into a two-petal nabo fillet, which is lightly blanched in boiling water, and the bones are removed with a fork. Another option is to fry the meat in oil to make the bones crispy and ready to eat.

You can choose a fish with fewer fish bones, and when cutting the fish, you should follow the texture of the fish bones to take over the hunger training, just according to the texture of the fish bones, you can cut off all the fish bones, and generally use the oblique cutting of Bi Wei's way.

You can slice the fish first, and then artificially pick out the bones one by one, so that the bones can be removed.

Summary. Hello, dear, the method of softening the spines in the fish when boiling the fish is: when we usually stew the fish, you can add some white vinegar, the main effect is to soften the fish bones.

White vinegar can play a role in softening calcium, the main component of the bones of fish bones is calcium, adding an appropriate amount of white vinegar when stewing fish, not only can play a softening effect, but also the fish meat tastes more delicious.

Hello, dear, the way to soften the bones in the fish when boiling the fish is: when I shudder and we usually stew the fish, you can add some white vinegar, the main effect is to soften the fish bones. White vinegar can play a role in softening calcium, the main component of the bones of fish bones is calcium, adding an appropriate amount of white vinegar when stewing fish, not only can play a softening effect, and Lu Qiao and the fish meat is more delicious.

How long to simmer.

Simmer. Hello liquid reputation, dear, stew for about 1 hour, simmer for about 20 minutes. The stewed fish soup should be boiled over high heat first, and then the heat should be changed to low heat to keep the fish soup boiling, and simmer for about 20 minutes.

Summary. The best way to soften the bones of the fish is to add vinegar, and the best way to soften the bones is to fry the fish before stewing it, and the high temperature can also make the bones crispy.

How can a small fish soften the spines.

The best way to soften the bones of the fish is to add vinegar, and the other is to fry the fish in oil before stewing the fish, and the high temperature can also make the bones crispy.

Add vinegar when stewing fish, or when to add it.

Can you elaborate a little more?

I don't know how soft you want to boil, you can take the book to fry first, and when you are done, stew it in a pressure cooker, and the thorns are as soft as mud. There are also two ways to do this, one is to fry for a longer time, which is suitable for smaller fish. The second is to fry the posture and cook the pot with vinegar, which has two effects, one is to remove the fishy smell, and the other is to soften the thorns.

The stew is simmered with vinegar.

Too much vinegar can't do it.

It can't be too much, and it should also be based on your personal taste.

Compare how much vinegar you add to a pound of small fish.

If you want it to be soft and light rain, it is recommended to fry it more and then stew it.

Well. If you don't like sour, this method is more suitable.

Or fry it directly, so that the fish bones are crispy and can be eaten together.

In general, the fish bones are first placed flat on the right side of the fish's back, and the middle of the back is sliced down to the cone, and then the meat on the fish's belly is slowly sliced upwards to the fish's belly, along the upper side of the large bone on the fish's abdomen. One side is finished in turn with the same recipe for the other side to the fishtail. The preparation of boiled fish fillet is as follows:

Ingredients: 200 grams of tarragon meat.

Seasoning: 100g bean sprouts, 80g greens, 50g enoki mushrooms, 20g tempeh, Pixian hot sauce (25g), pickled pepper sauce (20g), chopped green onion (15g), minced ginger (10g), salt (1g), monosodium glutamate (2g), sugar (5g), soy sauce (15g), Shaojiu (20g), pepper (a little), star anise (3g), cinnamon bark (2g), cumin (2g), bay leaf (1 piece), grass fruit (1 piece), peanut oil (appropriate amount), Sichuan pepper (5g), Dried chili peppers (10 grams).

Kitchen utensils: cooking pots, woks.

Steps: 1 Slice the fish into thin slices, put salt, pepper and rice wine in it and grasp well.

2. Then put an appropriate amount of corn starch and grasp it well, and make it for 10 minutes for later use.

3. Add the peppercorns in the medium-heat oil and fry over low heat until fragrant.

4. Fry the peppercorns until fragrant, turn off the heat and add the dried chili peppers.

5. The chili pepper can be served for later use when it changes color slightly.

6. Leave the bottom oil in the pot and stir-fry with spices and tempeh.

7. Then add the hot sauce and pickled pepper sauce and stir out the red oil.

8. Pour in the green onion and ginger and stir-fry until fragrant.

9Then cook in rice wine and soy sauce and stir well, pour hot water into it and bring to a boil.

10Bring the soup to a boil and season with salt, monosodium glutamate and pepper.

11. Put a little sugar to make it fresh.

12Mix the flavor and cook for a while, then remove the spices inside, and the soup will be blended.

13Blanch the greens, enoki mushrooms and bean sprouts respectively with the soup, and then take them out and spread them in the pot to the bottom.

14Pour the slurry fish fillets into the miso soup, blanch until eight ripe, and remove them.

15Sprinkle the blanched fish fillets on top of the vegetables and spread them flat, bring the soup to a boil over high heat and pour it into the pot.

16After pouring the soup, sprinkle with an appropriate amount of spicy oil.

17. Then put the pot on the fire and boil it, and then you can serve it with the pot.

Then what kind of fish are you going to divide, 1 The fish is like this, first put the fish on the right side flat, use a knife to slice down the middle of the back to the spine cone, and then gradually slice up the belly of the fish, and slice the meat into the belly of the fish. 1. The side is finished in reverse with the same recipe to slice the other side to the fishtail. View the original post

Tools required: kitchen knife, a fish.

Specific steps: 1. The whole fish needs a quick knife and a flat cutting board, as shown below.

2. The blade is reversed (from the body of the fish to the head of the fish) from the neck of the fish to the oblique down, as shown in the figure below.

3. The knife surface is close to the fish bone and parallel to the fish bone, as shown in the figure below.

4. Try to use the tip of the knife when picking up the fish, as shown in the figure below.

5. The more you reach the tail of the fish, the thinner the fish will be, as shown in the figure below.

6. Slice to the tail of the fish and cut the same as the fish head, as shown in the figure below.

7. Use the same method to slice the other side of the fish, as shown below.

8. The picked fish bones are perfectly separated from the fish meat, as shown in the figure below.

1. Remove the internal organs of the fish you bought, clean it, cut off the fish head, and remember to cut the fish head from the gills. Then from the side of the fish, as shown below, above the spine of the fish, do not cut to the spine.

2. Take the same method as the first step, cut from the top of the fish's spine to the tail, pay attention to slow down when cutting the fish's tail, and don't cut off the fish's tail.

3. When the tail of the fish is cut on both sides, stop, and then cut off the spine directly from the tail of the fish as shown in the figure below, and discard.

4. In the fourth step, after the spine of the fish is cleaned off, the two fish maws on the fish body are cut off with a knife, because the fish maw contains large fish bones and fish bones. After this is removed, it will be treated later, and it can basically achieve no thorns or fewer thorns.

5. Refer to the picture below, this is the cut fish maw, a very thin layer, novices must pay attention, do not cut too fast, so as not to scratch the fingers.

6. After the fish maw is cut off, the last knife cuts down from the place where the fish maw and the fish maw are adhered to, so that the fish maw and the fish meat are completely separated. Removing the bones of the raw fish is done.

1. The sauce is cooked and fragrant, pour in an appropriate amount of water (according to the amount of fish, just dry soup), put in the large green radish slices to pad the bottom, then pour in the cleaned small fish, sprinkle with salt, drizzle with vinegar, add green onions, ginger shreds, and cover the pot;

2. After boiling on high heat, start to simmer over low heat, and add MSG when it is ripe. It will be ready to serve in a few moments.

3. Soy sauce can replace yellow sauce, but it is never as fragrant as old yellow sauce.

4. Putting vinegar is the key to stewing crispy fish, not more, not less, more flavor, less fish bones are not crispy.

5. Even the thorns can be eaten, because the fish bones are all crispy, so crispy that they can't spit out the thorns.

6. Then you can't turn around when stewing fish, so as to ensure that the fish body does not rot continuously.