草鱼如何去除鱼刺(草鱼的刺怎样剔除)
今天给大家分享草鱼去骨去刺的方法。
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草鱼处理完后,把鱼肚和鱼鳃清洗干净,这样能减少腥味。
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鱼肚朝前,再靠近鱼鳃的部位切开,按照视频里的方法操作,不需要切太深。在鱼尾处切一刀,不需要切断,切完以后在鱼身上拍打,这样做的目的是为了把鱼肉拍散,在靠近鱼鳃的部位把鱼腥线抽出,一边抽一边拍打鱼身,防止鱼腥线中断。
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接下来从尾部下到片鱼肉,片鱼的时候尽量贴着鱼的主骨,这样每条鱼才能片出更多的鱼肉。另一只手可以垫一块毛巾,一定要注意安全,采用上下推拉的方式更容易把鱼肉片下来。片到靠近鱼头的位置,把刀抽出,把鱼肉切下即可,一片完整的肉就片下来了。
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把鱼翻过来片另一面,因为鱼身现在被片下来一半,所以现在鱼头的位置比较高,片鱼的时候刀口稍微向下倾斜一点,这样才能保证鱼身的完整性。近距离看一下,露出来的鱼骨非常明显,从鱼头的位置把鱼肉切断取下来即可,这样两片肉就被完整的片了下来。
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把鱼骨剁成块,鱼骨可以用来熬汤,或者做香醋鱼排都可以。把鱼头一切为二,这样鱼头在煮或者炸的时候更容易熟。做完以后先放盆里备用。
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先把鱼身上的鱼排片下来,鱼排的位置只有大刺没有小刺,相当于猪的排骨,这个部位的鱼刺很容易就能被完整的片下来。鱼排可以剁开,跟鱼骨放一起。
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接下来是靠近鱼尾的部位,是小刺,用手摸就能明显的感觉到。把鱼身转过来,在鱼刺两边各切一刀,切的时候不要把鱼肉切断,也就是不要切断鱼皮,尽量保持鱼的完整性,两边都要从中间切到鱼的尾部,在这个部位把鱼肉和鱼皮分离开来,把中间这条切断,一只手按住鱼身,一只手往后拉,拉的时候慢一点,防止鱼肉中断,这样鱼尾的鱼刺就取下来了。
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接下来取一片鱼肉,从中间切开,在鱼背的地方斜着片一刀,片肉没有鱼刺,不要浪费。在最接近鱼刺的部位竖着切一刀,由内向外把有鱼刺的部位切下来,刀的走势就像是一个数字期一样,大家可以在脑海里演示一遍,这样鱼刺就都被取了下来。为了节约时间,其他的就不演示了,按照同样的方法操作即可。
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鱼刺去完,把鱼肉片成片,草鱼片片要稍微厚一点,如果是黑鱼,可以稍微片薄一点,因为两者韧性不同,鱼片全部片完即可。
鱼骨洗干净,开水下锅。煮熟以后捞出。
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锅内加入食用油,加入大葱、大姜,炒香以后,下入一块火锅料,加入适量开水。水开后下入盐和鸡精调味,鱼的大小不同,调料也应该适量增减。
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加入腌制好的鱼片。棉布下锅后晃动锅底,防止粘锅。鱼片煮至漂起即可出锅,这个是简易版水煮鱼的做法,主要是为了给大家分享草鱼如何去骨去刺。
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水煮鱼的详细做法可以点击我的头像观看,最后撒料炝油即可,喜欢的朋友可以试一下,下期视频再见。
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