Hubei Shenzhou is probably the largest freshwater fish growing area, farming all kinds of freshwater fish, and the fresh fish is inexpensive and delicious. The only drawback is that it has a strong earthy odor. As a result, most freshwater fish is cooked in braised, pickled and cooked fish. More spices are needed to mask the odor of the earthy fish itself. That's why processed fresh fish doesn't have a fishy odor. As for the second method, spices and salt.

Pour five pounds of water into a basin, add the right amount (usually half a tael) of salt, shake well to dilute, put the live fish you bought into the bowl, let the fish breathe continuously through the gills for an hour, the smell of the earth in the body can be discharged, and, of course, if the fish is dead, put it in a bowl for two hours to reduce the smell of the earth. The odor of a fish is most closely related to your living environment. As you know, besides "carp flooding the United States", carp are "unpopular" mainly because of their strong odor, and the biggest source of this odor is the environment in which they live.

They grow in rivers, lakes, lagoons and other waters. Specifically, we eat more freshwater fish: mackerel, grass carp, bread, chub, head carp, crucian carp, etc., these freshwater fish fresh and nutritious, is a regular guest on the table of our family; green onions, ginger, cooking wine, five spices ash, star anise, vinegar, soy sauce, sesame leaves can play a role in the role of the fish and freshness, and Vai do the most flavorful fish, vinegar can not be more than a little bit more, it can play a role in the role of the fish and the aroma of the put too much of a bitter taste will affect the The flavor of the whole dish. Whether it is sea fish or freshwater fish, they will carry a fishy smell, if you do not remove this fishy smell, in the consumption is very affect the flavor.

Freshwater fish removes most of the earthy odor from the water in the early stages. In the later stages, I usually use ingredients such as peppercorns, wine or vinegar, onions and ginger in combination with the fish to remove the fishy odor. When we remove the guts from a fresh fish, we need to clean it thoroughly. When this part of the process is ready, we can soak some freshwater fish and add cold water to absorb the freshwater fish so that we can remove the residual tissues in the fish.