Many people love to eat grass carp but there are a lot of fish bones, what is a good way to pick the

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.

Grass carp has many spines. Among them is a large spine that runs through its body, which is the most important fish bone and plays the main supporting role. In addition to this large spine, there are some small spines, and sometimes these small spines are relatively small, which can be more troublesome to deal with.

Specifically, the number of these small thorns is still relatively large, and can reach several hundred. However, the bones contained in different grass carp individuals are different, some grass carp have more small spines, and some have less. However, compared with other species, grass carp has more spines.

As one of the four major fish, grass carp has always been eaten by many people and is also very popular. As a hard dish, grass carp is characterized by a lot of meat, thick meat, tender meat but also a lot of spines, large spines and many small spinesPeople who don't eat fish can easily get stuck in the throat with fish bones. Then put the fried sauerkraut, ginger, onion, garlic and a little cooking wine, add water and cook together, then put in the marinated puyu fillet, put a little salt, monosodium glutamate, and the fish fillet is cooked in about a minute.

The fish fillet must be put one minute before it comes out of the pot, or the fish will be crushed and not sliced).

Grass carp we generally eat more, most of the time used to eat hot pot in winter, can also be chopped into blocks to add eggs, soybean flour, salt code flavor stir evenly, like fried crispy meat with oil slightly fried Ha, put in the refrigerator to preserve It can be placed for a long time, when eating, add ginger and garlic with oil, and buy a seasoning package for sauerkraut fish in the supermarket. Chop off the head of the fish, then slice the flesh and bones from the head of the fish along the bones, and treat the other side as well.

Start chopping the fish meat, chop the fish meat slowly, after chopping into minced fish, put in a small amount of salt, friends who like onions, ginger and garlic can add some in moderation, chop the onions, ginger and garlic into minced pieces, be sure to be a little finer, add a little starch to the minced fish, so that the taste is more tender when cooking or frying. Sea bass and grass carp have fewer spines, especially sea bass, the meat is tender, the taste is better, and the spines are few. There is also a convenient way to save time and trouble:

Go to the hotel and order a fish (any kind) where the staff will separate the flesh from the bones.

Add a little glutinous rice wine to remove the smell and improve the freshness, change the heat to cook until the fish bones are separated, remove the fish bones, fish them several times with an oil wire mesh to prevent thorns in the soup, and finally add salt to adjust the bottom taste, according to personal taste, you can add a little vinegar, or sugar or coriander or sesame oil. The soup is delicious, fragrant but not greasy, nutritious, and safe to eat! Use a quick knife to cut under the head of the fish and then cut it along the spine, and then take out the thorns, so that only the fish is left, and you can do whatever you want, making fish balls or fish dumplings.

The best way is to buy a fish with few bones in it, which is also very convenient when eating, or use hairtail, which will be relatively large at a time, so it is also very convenient to pick the spines.

For example, you can soak the fish in water, then add some salt and baking soda, and massage it for a few minutes to easily remove the bones.

First, remove the main spines on the back of the fish, and then change the inside of the fish. After cutting diagonally, cut vertically, cut crosswise, and the fish bone will be cut off.

Step 1: If the fish we buy has very hard scales, first use the back of the knife to scrape these scales clean, and use scissors to cut off the fins.

Step 2: Use a knife to throw the belly of the fish out of the way, take out all the internal organs, and remember not to break the fish gall bladder, otherwise it will be too bitter.

Step 3: Remove the bones from a place close to the bones, stick to the pieces of the bones, and remove the bones.

The stinging method can make grass carp into fish soup and separate the flesh and bones. Chopped pepper grass carp hot pot: I like this way of eating it very much.

The main thing is that it is spicy and has a refreshing taste. Because it's a hot pot, the grass carp has been stewed very badly. It can be said that the fish and the fish bones have been separated, and there is no need to worry about being stuck in the throat by the fish bones.

Very appetizing. Chopped pepper grass carp hot pot is often drunk at the end. It can be said that it is very popular on our side.

It's spicy and salty, and it's not expensive to eat out. A hot pot costs only 50 yuan.

The nutritional value of fish is very high, especially fish soup is very good for the body, but the fly in the ointment is that there are more fish bones, and children are very worried about being stuck by fish bones when they eat fish. It would be great if you could remove as many bones as possible, but what is the best way to get rid of too many bones? Let's find out.

To deal with the fish bones, we first clean the grass carp, remove the internal organs and scales of the fish, and then wash the black membrane of the fish's belly, and put it on the basket to drain the water. Then you can use a knife to cut a small knife on the tail of the fish 2 cm, do not cut the fish bone, and then put the blade in the direction of the fish head, cut all the way to the edge of the fish head, and cut another knife under the fish head to slice the meat on one side of the fish. In the same way, the other side of the fish is cut out.

In this way, we can divide a fish into three parts, and cut the bone in the middle with a knife into small pieces and put it on a plate for later use. Then we can pick the spines on both sides of the fish. These two large spines of the fish are gathered on the edge of the fish's belly, so we use a knife to remove the long spines diagonally towards the edge of the fish's belly.

There are some small short spines on the back of the fish, and we can cut off this small side with a knife, so that the middle of the fish is left. This piece of meat is completely devoid of fish bones and is very smooth to the touch. We can then cut these two pieces of meat without fish bones into small pieces and put them in a basin for later use.

Boil the fish soup in a non-stick pan with tar, heat the oil, add the green onion and ginger, add the fish bones and fish head and fry until golden brown. Then pour in an appropriate amount of hot water, cover the pot, and continue to simmer for about 8 minutes. Open the lid of the pot and scoop up the fish head and bones, and re-strain the fish stock with a strainer to prevent any bones from being left.

Put the fish in the pot and cook for about 5 minutes, and the milky white fish soup is ready. After it comes out of the pot, you can add a little chopped green onion to add color and flavor.

You can remove the bones of the fish while it is hot, and you can also cut the left and right sides of the fish body from the tail to the head, cut off the tail of the fish and pull the bones. You can also cut the body of the fish crosswise, from the tail to the gills to remove the bones. It is also possible to divide the fish body into two parts and push the flesh out from the inside out from the cut in half.

You can also cut off the head to remove the gills first, cut the fish body in half and open the fish bones, and finally remove the dorsal fin.

Although grass carp has many bones, the fish bones are basically the main bones, and there are few thin bones, and the fish bones are connected. When picking the spines, you can make a lateral cut from the tail to pick out the bones connected to the spine in one piece, and it is very easy to pick out the spines clean.

In fact, there is no good way to pick the thorns, the simplest may be to crush the fish directly and pick out the thorns one by one, and then you can also directly split the fish in half, and then cook it until it is half-cooked, pick out the thorns and then continue to marinate.

Some of the spines of grass carp are large spines, and some are 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 very common fish in China, and it also belongs to the four major fish, which is a common ingredient. There are many edible fish species, but the number of bones varies greatly. In general, marine fish have fewer spines, while many common freshwater fish have 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.

As mentioned above, grass carp is a fish with a large number of bones, especially compared to common marine fish, they 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.

However, if the grass carp is relatively large, then the spines in their bodies will be relatively large. Moreover, the larger the grass carp, the larger the small spines in the body, which will be relatively easier to handle, and you can pick them out before eating. Therefore, in daily life, many people will choose to use large grass carp as an ingredient, which takes into account the size of the fish bones.