The main purpose of scalding skin with boiling water is to remove mucus. Boil the pot with water, add ginger slices, scallion and cooking wine, boil for 1 min, then add cold water to slightly lower the water temperature, scoop it up with a ladle and pour it on the fat fish to solidify the protein on the fish skin, then gently scrape off the dirt and mucus on the fish skin with a knife, then rinse it with warm water and wash it thoroughly.

Qingjiang fish refers to the fish produced in Qingjiang reservoir area of Hubei Province, and is known as the unique aquatic product in Hubei Province, a province with thousands of lakes. The trademark of Qingjiang Fish has been registered with the State Administration for Industry and Commerce. Changyang Qingjiang fish brand is favored by domestic and foreign merchants for its excellent water environment, tender meat, no muddy smell and safe eating. Qingjiang River originates from a mountain stream in western Hubei and consists of more than 2,000 mountain springs. The water quality is excellent, there is no pollution source, fishery resources are very rich, and Qingjiang fish with good reputation is growing.