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The steps of how eels kill eels

First, an ice pick is inserted into the head of the eel to fix the eel. Slap the ice pick on the back of the knife and fix it on the chopping block. Fixed eel. Then cut open the eel's belly with a knife. Eviscerate the eel. Continue to separate the eel's body from the spine with a knife. After separation, the eel becomes a piece of fish noodles. Then put the knife into the spine and the back of the eel and completely cut it off. In this way, the eel meat and the eel bone are separated.

Prepare 200 grams of starch and a large bowl of warm water. Because there is a layer of mucus outside the eel, be sure to wash the mucus of the eel before eating, otherwise it will be very fishy. First of all, wash the eel with water, apply more starch and rub it hard. After kneading for a few minutes, rinse with plenty of warm water. If the surface is still sticky, wash it again until the mucus is clean.

The technique of killing eel is to knock out the fish: buy the fish and let it live for about 10 minutes, then wash it, put it on the chopping board, and knock the fish on the head with a kitchen knife to make the fish pass out. Remove the scales: grasp the head or gills with your hands and scrape from the tail to the head with the back of the knife.

Kill the eel: take the eel out of the water and quickly cut off its head with a knife. This step needs to be quick and decisive to reduce the pain of the eel. Eviscerate: place the eel on the chopping block, starting at the anus and cutting upward along the abdomen until close to the head. Then, gently remove the internal organs with your fingers or the tip of the knife, and be careful not to damage the gallbladder, as it contains bitter bile. If the gallbladder is accidentally ruptured, rinse the contaminated part with cold water immediately.

Fix the eel's head on the table. Break the belly of the eel from beginning to end. Remove the internal organs and bones of the eel. The eel is also known as white eel, white eel, river eel, eel, brook slippery, green eel and Japanese eel. The eel refers to the general name of the species that belong to the classification of the eel order. Eel, also known as eel, is a fish that looks like a long snake and has the basic characteristics of a fish. In addition, eel is similar to salmon in migratory characteristics.

How to slice the river eel

Wash the eel and put it on the board; tilt it down at one end with a knife to remove the side; then keep your hand on the fish and use the other hand to cut down the texture with the knife; just put the slices of the eel in place. River eel is the flesh or all of the eel of the family Anguilla. River eel is one of the fishes of the suborder Anguilla, Anguilla.

Slicing or slicing: according to cooking needs, clean river eel will be cut into slices or segments of appropriate size. If it is used for cooking methods such as stew or braised soy sauce, it can be cut into larger sections; if it is used for cooking methods such as cooking or porridge, it can be cut into smaller slices. Pickling (optional): if you need to increase the taste and taste, you can sprinkle some seasonings such as salt, cooking wine and ginger on the sliced river eel and marinate for a period of time.

Practice: wash the eel and scald it with about 60 degrees water, wash the mucus and slice it. Add steamed fish drum oil, cooking wine, bean drum, minced garlic, shredded ginger, a little sugar, salt and pepper. Grab and marinate for 15 minutes. After pickling, put it on a flat plate, steam it in a steamer for 8 minutes, steam and remove. Sprinkle with chopped onions, minced red pepper and minced garlic. Heat oil in the pan and sprinkle with spices to stir up fragrance.

The way to clean the eel: because there is a layer of mucus outside the eel, be sure to wash the mucus of the eel before eating, otherwise it will be very fishy. First of all, wash the eel with water, apply more starch and rub it hard. After kneading for a few minutes, rinse with plenty of warm water. If the surface is still sticky, wash it again until the mucus is clean. Finally, break it from the head and clean the internal organs.

The following is the acid drainage method of the river eel: the fresh river eel is treated with acid discharge: first, the fresh river eel is beheaded, peeled and scaled, cut into segments of appropriate size, rinse with clean water, then soak with vinegar water, ginger water or lemon juice for 30-60 minutes, then rinse with clean water for 2-3 times until there is no sour taste.

Diagram of the right way to kill eel

First, an ice pick is inserted into the head of the eel to fix the eel. Slap the ice pick on the back of the knife and fix it on the chopping block. Fixed eel. Then cut open the eel's belly with a knife. Eviscerate the eel. Continue to separate the eel's body from the spine with a knife. After separation, the eel becomes a piece of fish noodles. Then put the knife into the spine and the back of the eel and completely cut it off. In this way, the eel meat and the eel bone are separated.

The technique of killing eel is to knock out the fish: buy the fish and let it live for about 10 minutes, then wash it, put it on the chopping board, and knock the fish on the head with a kitchen knife to make the fish pass out. Remove the scales: grasp the head or gills with your hands and scrape from the tail to the head with the back of the knife.

Eel is processed in several forms, cut across the side of the eel's neck with a sharp knife.

First, gently knock the live eel unconscious to make sure it loses consciousness. Next, remove the fish scales, hold the fish head or Gill in hand, and scrape it off from the tail to the fish head with the back of the knife. Then, remove the gills, tilt the fish slightly, open a small opening in the gills with the tip of the knife, and gently dig out the gills. Then, wash the eel to make sure the fish is clean.

Prepare 200 grams of starch and a large bowl of warm water. Because there is a layer of mucus outside the eel, be sure to wash the mucus of the eel before eating, otherwise it will be very fishy. First of all, wash the eel with water, apply more starch and rub it hard. After kneading for a few minutes, rinse with plenty of warm water. If the surface is still sticky, wash it again until the mucus is clean.

Practice: wash the eel and scald it with about 60 degrees water, wash the mucus and slice it. Add steamed fish drum oil, cooking wine, bean drum, minced garlic, shredded ginger, a little sugar, salt and pepper. Grab and marinate for 15 minutes. After pickling, put it on a flat plate, steam it in a steamer for 8 minutes, steam and remove. Sprinkle with chopped onions, minced red pepper and minced garlic. Heat oil in the pan and sprinkle with spices to stir up fragrance.