1. First, simply rinse the fresh loach twice with clear water, wash off the surface mucus, drain the water, put it in a deep pot, add 3 spoonfuls of salt, and immediately remove the lid.

2. At this time, you can see that the loach began to jump wildly. Lift the two pots for several turns, shake them 10, and let them stand for about 20 minutes, then the loach can enter the slaughter step.

3. Rinse the marinated loach slightly with clear water, remove the mucus, hold the loach in your left hand, and take scissors from the position between the lower fin and the head of the loach in your right hand to cut half of your throat.

4. Then cut the knife vertically from the opening and cut it into a length of about 1.5 cm next to the belly;

5. At this time, you can insert the thumb of your left hand into the scissors and gently squeeze it. When you see the black or dark green loach gallbladder, pull it out and discard it with the fish around the gallbladder (in order to avoid the discomfort caused by the picture, it has been coded around the gallbladder);

6. This washed loach is ready. Repeat the above steps until all loaches are cleaned, and then wash them twice with water. Even if the loach is cleaned in the early stage, pour 1 tablespoon of cooking wine to grab it, and remove the fishy smell and enhance the fragrance. The processing step is completed.

7. This dish of fresh, clean and fat loach will be done.