How to kill sturgeon

I believe everyone has eaten sturgeon, and there are many ways to cook it. The taste of different methods is different, and its preservation method is also very special. There are certain processing methods for sturgeon when steaming, but many people still don’t know how to deal with sturgeon. So how should sturgeon be killed?

Letting live sturgeons hibernate is the best way to preserve crabs and keep them alive for a longer period of time. Its operation is as follows:

1. Put the sturgeons in a bucket. First, take out those sturgeons that are eager to climb out of the bucket one by one, and tie them up with rubber bands or ropes.

2. Adjust the temperature of the refrigerator to about five degrees Celsius, take out the fresh-keeping box underneath the refrigerator, soak an unused towel in water until it is transparent and spread it underneath, then place the tied crabs on the towel and put it in the refrigerator.

Note: This method of preserving fresh food has the longest survival time. According to my experience, if it is handled well, there will be no major problems for one or two months. However, you need to check every three or two days to see if it is bubbling. At the same time, sprinkle some water appropriately. Be careful not to put too much water. Since crabs cannot move, they rarely consume nutrients in their bodies and are of good quality and can still be used in dishes such as steaming after being taken out.

Acipenser serrata, scientifically known as blue crab, is named after the serrated notches on the edge of its blue shell. People divide sturgeons into two types: Acipenser serrata and red sturgeon. Acipenser serrata is the common sturgeon, and red sturgeon is the female sturgeon in the breeding season, also called red sturgeon. It has extremely high nutritional value and is beneficial for children's nocturia, elderly people with renal failure and frequent urination, neurasthenia, physical weakness, anemia, rickets in children, and postpartum care.

Braised Sturgeon

[Ingredients] One sturgeon, salt, MSG, sugar, appropriate amounts of soy sauce and rice wine, and a small amount of garlic, ginger and cooking oil.

[Preparation] 1. Open the lid of the sturgeon, remove its stomach and set aside.

2. Add oil to the pan and heat it until 70% hot, add scallion and ginger slices and stir-fry until fragrant.

3. Add the sturgeon with the exposed surface close to the bottom of the pot, fry for a while, add appropriate amounts of salt and sugar, rice wine and soy sauce, 200ml of water, cover the pot, and cook on high heat for 3 minutes.

4. Okay, the whole kitchen is filled with the aroma of sturgeon. Open the lid of the pot, take it out of the pot, sprinkle with scallions, and it will be colorful, fragrant and delicious! Try it. With the delicious sturgeon, you can eat two more bowls of rice.