(1) Salt washing method for live fish: Before slaughtering, wash the live fish in salt water. It can not only remove the fishy smell, but also make it less fragile when cooked, and can also increase the umami flavor.

(2) Add ginger at the right time: The purpose of adding ginger to fish is to remove the fishy smell. Experiments have shown that when ginger is added when the pH value of the fish leach is 5.5 to 6 (slightly acidic), the fishy removal effect is particularly good; if ginger is added too early, the protein in the fish leach will hinder the ginger's fishy removal effect. Therefore, when cooking fish, it is best to heat and cook for a while, and then add ginger after the fish protein has solidified. In this way, the purpose of removing the smell can be achieved.