Large loach needs to be eviscerated, while small loach does not need to be eviscerated.

Generally, when eating fresh loach, it is best to remove the internal organs, because the internal organs contain various substances that are difficult to clean, and there are even some parasites present, so it is not suitable for human consumption. Very safe. But there is no need to remove the internal organs of the very small loaches, because their internal organs have not developed particularly large, so there is nothing in the internal organs.

When removing the internal organs of a loach, first place it in clean water and take out the internal organs. When cleaning, it is best to wash it first with boiling water, then with salt water, and finally with clean water. Clean, this can achieve the best sterilization effect and can also eliminate most bacteria, microorganisms and parasites.

Method for removing fishy smell from loach

① Method of removing fishy smell from loach: This is also the most simple method used by most people including chefs. Directly pour the rested loach into a large basin. Inside, prepare another basin, add a spoonful of salt and immediately cover the other basin. Leave it for 3 minutes until the loach stops beating. Open the lid and rinse it with clean water to remove the mucus.

②Hot pot scalding method: This method is commonly used by the older generation of chefs or elders. My dad also likes this method. The method is also very simple. You only need to clean the pot first and burn the air. , after the pot is hot, turn down the heat, pour in all the loaches and cover the pot immediately, let it sit for 2 minutes until the loaches stop beating, then open the lid. At this time, you can see that all the mucus on the surface of the loaches has turned into small white pieces. That's it. Just wash off the mucus with clean water, pick out the gallbladder from the internal organs with a toothpick, and you can cook with confidence.