How to clean the Qingjiang fish, the Yangtze River saury cleaning process?

The first thing to do is to remove the Qingjiang fish.

The mucus on the surface, put the Qingjiang fish in the water, which will make the mucus on the skin of the Qingjiang fish solidify, and then use a knife to scrape off the coagulated substance. Or you can also use flour to grab and wash, you can easily remove the mucus from the Qingjiang fish.

The fish's blood can then be rinsed as much as possible. The first is the bloodletting, after the Qingjiang fish is bled out, it is put in cold water and the fish is allowed to swim freely until the blood is exhausted and it dies. Fish blood has a large earthy smell, which is conducive to later cooking after being removed.

Remove the black membrane: After the fish is washed open, most of the fish belly parts have a black membrane, and removing the black membrane can effectively remove the earthy smell.

Removing fish teeth: Fish chew food with their teeth for a long time, and there is a large earthy smell around the teeth, so it is important to remove the teeth.

Qingjiang fish refers to the freshwater fish produced in the Qingjiang reservoir area of Hubei, also known as Jiangtuan.

Fatty fish. Qingjiang fish is rich in trace elements, vitamins, as well as anti-cancer and antioxidant substances, so it has the effect of anti-aging, anti-oxidation and beauty and beauty.

Qingjiang fish is also very rich in folic acid.

As well as vitamins and minerals such as calcium, iron, phosphorus, etc., these nutrients have very good efficacy and effects on the body. Moreover, fish meat is also rich in magnesium.

Magnesium has a very good protective effect on cardiovascular and cerebrovascular diseases, which can help prevent cardiovascular and cerebrovascular diseases.

Qingjiang fish is very rich in protein, which is easily digested and absorbed by the body. The fat content of Qingjiang fish is also relatively low, and most of the fat in the fish meat is unsaturated fatty acids.

Therefore, it has a good effect and effect on lowering cholesterol.

This fish is cleaner so clean.

The saury is the hairtail, let's take a look at how to clean the hairtail:

1. First of all, we need to remove the head of the hairtail fish first, and we tilt an angle to remove the head of the fish, so that it is more convenient for us to deal with the body of the hairtail.

2. Then we first deal with the upper part of the hairtail, the upper part of the hairtail fish we can stick to the part of the hairtail to deal with it cleanly, generally the upper part is better to clean, you can also cut a small mouth and then pull the upper part of the hairtail fish.

3. Now deal with the tissue of the lower part of the hairtail, this part is also a more critical part, we first need to cut out an opening of the hairtail, and then completely open the fish meat on both sides of the hairtail, so that the tissue inside the hairtail will be more convenient for us to deal with, and the treatment will be more thorough. Here we can see that the tissues of the hairtail fish need to be completely removed, and you can see that there are several black tissues on the flesh on both sides of the hairtail, this part we must remove these few dusty tissues, this part is particularly fishy and will be bitter, so even if we use cooking wine and green onion and ginger to reduce some fishy smell, but we will still have a fishy smell when we eat hairtail after frying the fish, so it is necessary to pay attention to these black parts. After we have processed the tissue, we can see that the hairtail meat is the same as other parts of the hairtail meat, so that the hairtail can be processed clean and there is no fishy smell.

5. Next, we can cut the hairtail into small pieces, put it in a slightly larger basin, and continue to clean and marinate the hairtail segments that I need in the Zen Meditation.

1. Qingjiang fish can be removed with boiling water. Add water to the pot and boil, add ginger slices, green onions, cooking wine, boil for 1 minute, then mix with cold water to make the water temperature drop slightly, scoop up and drizzle on the fat fish with a scoop to make the protein on the skin of the fish coagulate, and then gently scrape off the dirt and mucus on the skin with a knife, and then rinse it with warm water to completely clean it up.

2. Qingjiang fish refers to the fish produced in the Qingjiang reservoir area of Hubei Province, which is known as the "province of a thousand lakes" Hubei Province. The trademark "Qingjiang Fish" has been reported to the State Administration for Industry and Commerce for registration. Changyang "Qingjiang Fish" brand is favored by domestic and foreign merchants for its excellent growing water environment, delicate meat, no muddy smell and safe eating.

The Qingjiang River originates from the mountain stream cave spring in western Hubei Province, which is formed by the collection of more than 2,000 mountain springs, the water quality is excellent, there is no pollution source, the fishery resources are very rich, and the well-known "Qingjiang fish" grows. The series of products have successively won the "China Famous Brand Agricultural Products", "Hubei Top Ten Famous Brand Agricultural Products" and the first.

The 8th, 9th and 10th China Agricultural Fair Gold Award, the "Qingjiang Fish" trademark won the title of "Hubei Famous Trademark", and 5 major Qingjiang fish varieties passed the national organic product certification. For a long time, Qingjiang fish series products are not only sold in the high-end aquatic product market in large and medium-sized cities in China, but also exported to more than 10 countries and regions such as Europe, the United States, Japan and South Korea.