I have two ways to do this. The first method is to remove the spine of crucian carp, remove the abdominal spines, then mash the fish with the back of a knife, and pick out the fishbones with your fingers to make fish balls. You don't have to worry about children and old people getting caught by fishbones.
The second method is to remove the spine and abdominal cavity, and then tilt it at a 45-degree angle with a knife. First cut the fish vertically, without peeling, and then cut it into fillets horizontally, so that the small thorns on the fish will be cut off, and the length will not exceed one millimeter, so that children and the elderly don't have to worry about getting stuck when eating.
Today, I will introduce the second method. Please look at my steps.
Ingredients: 1 half a catty of crucian carp, 20g of onion and 20g of ginger.
Accessories: salt 5g, chicken essence 5g, pepper 10g.
Operating steps:
One: eviscerate crucian carp, remove gills, scale and wash it, then take down two fish along the fish's spine with a knife as shown in the figure below, and then cut off the abdominal spines of the fish obliquely with a knife.
Two: after the fish cuts off the abdominal cavity, the knife is inclined at 45 degrees, and it is cut vertically on the fish body, so as not to cut off the skin of the fish. The purpose of this is to cut off the small bones on the fish, just like a y written backwards, so that the bones are cut off obliquely.
Three: After the fish is cut vertically, tilt the knife 45 degrees, cut horizontally and cut into fillets. Cut the fish fillets and put them in a basin for later use.
Key points: The fishbone in the cross-cut and vertical-cut fish fillets has been cut off, so the elderly and children will not get stuck when eating.
Four: put cooking oil in the pot and fish bones in it.
Five: Then add chopped green onion and ginger and stir fry together.
Six: After the fish bones are sauteed, add water, cover the pot, boil over high fire and simmer for 20 minutes.
After 7: 20 minutes, the fish soup in the pot has been cooked like milk. At this time, take out the fishbone with a colander and throw it away.
Eight: Clean the fish fillets, add a little potato starch and mix well.
Nine: Then put the fish fillets into the cooked fish soup, continue to turn on the medium heat, cook until boiling, add salt, chicken essence and pepper, turn off the heat and serve. Crucian carp soup is ready.
Ten: After the crucian carp soup is boiled, pour it into the soup bowl, sprinkle with chopped green onion and serve. A delicious crucian carp soup is ready. Children who eat crucian carp soup like this don't have to worry about being stuck by fishbones.
Key points: The key point of making this crucian carp soup is that the knife must be tilted when cutting fish fillets, so that the fishbone can be cut off obliquely. This step is very critical. The requirement for a knife is that the blade should be thin enough and sharp enough.
Note: If your blade is too thick and not sharp enough, you can't cut this fish fillet well. It is more reliable to pound the fish directly into minced meat to make meatballs.
In addition, be careful with your hands when cutting fish fillets, and move slowly, because this step is very easy to cut your hands.