2. If you want to remove the internal organs of the loach, you need to first put the loach in a basin, add a proper amount of water, don't let the loach swim out, and then sprinkle some salt, not too much, otherwise the loach will die. After two hours, change the water in the basin. Replace with clean water, and sprinkle a layer of salt evenly on the water surface. The salt content is less than that in the previous step. After three hours, change the water in the basin and add clean water. Sprinkle a layer of salt evenly on the water surface, and the salt content is less than that in the previous step.
3. After three hours, you can pour out the water, and then change it into clear water. At this time, you don't need to add salt. Change the clear water again the next morning. If the water is still clear in the afternoon, you can start cooking. If the water is still turbid, continue to change the water. Basically, in two to three days, almost the dirty inside the loach viscera can come out. Be sure to remove the head and internal organs before cooking. Pour out the water in the basin, the loach skin is sticky, cut the head with scissors, and then remove the internal organs one by one after all. Then wash it carefully with clear water for three times and you can cook.