The green zhan fish can be de-toxicized by burning for 30 minutes, when cooking the green zhan fish, can be added to the appropriate amount of potherb mustard, hawthorn, mung beans, cabbage, etc. together for more than 30 minutes of simmering, most of the histamine can be lifted. If you do some simple preheating treatment before cooking, that is, with 10% salt and 5% vinegar mixed water solution to blanch the fish in the pot for about 15 minutes, most of the histamine destruction, and then cooking is more insurance.

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