How to remove bones from silver carp

Silver carp is a seafood product that we often eat, but everyone who has eaten silver carp knows that silver carp has a lot of bones, especially small bones. This is very troublesome for many people who like to eat silver carp. Especially for parents, they are very afraid that the fish bones will get stuck on their children and cause adverse effects on them. The nutritional value of silver carp is very high, and eating it regularly is very good for children's growth.

How to remove bones from silver carp?

First, scrape the two pieces of fish meat along the fish bones.

Then use a knife to scrape the meat off the fish bones.

Be patient and careful when scraping the fish.

Place the fish skin side down, hit the fish meat with the back of a knife to scrape off the minced fish, then chop it again with a knife.

Put the scraped fish meat into the pot. (If you are afraid of bones, you can use a denser colander to filter the fish meat so that there will be no bones.)

What are the methods of cooking silver carp?

Braised silver carp with tofu

Material

Cooking wine, appropriate amount of salt, pepper, ginger slices, scallion segments, water tofu, minced ginger, minced garlic, light soy sauce, chili peppers, and bay leaves.

practice

1. Cut the belly of the silver carp into finger-thick slices, add a teaspoon of cooking wine, appropriate amount of salt, pepper, ginger slices and scallion segments, mix well and marinate for 15 minutes.

2. Cut the tofu into finger-thick slices.

3. Pour oil into a hot pan, when it is 40% hot, add the tofu slices one by one, fry both sides until golden brown and serve.

4. Add appropriate amount of oil, fry the marinated fish when it is 40% hot until both sides are golden brown and serve.

Steamed silver carp with black bean sauce and garlic

Material

Silver carp, cooking wine, minced garlic, chopped ginger, shredded onion, shallots, light soy sauce, fresh scallop sauce, chicken powder, MSG, and ginger.

practice

1. Wash the silver carp, drain the water, cut it into small pieces and put it in a container. Add a tablespoon of cooking wine and a little pepper powder and marinate for about 10 to 15 minutes.

2. While the food is marinating, chop the fermented black beans into fine pieces, mince the garlic, chop the ginger, cut the onion into shreds, cut part of the shallot into chopped green onions (not photographed), and spread the onion shreds and the remaining unchopped green onions on the bottom of a plate for later use.

3. Heat the oil in a wok until it is 80% hot, then add the fermented black beans. Turn off the heat immediately and stir the mixture a few times to let the fermented black beans cool naturally in the wok. After the fermented black beans have cooled, just scoop out the fermented black beans and leave the oil in the pot for later use.