A, carp fishy method 1:
The key to removing fishy smell from carp is to remove two fishy lines.
Carp has two white tendons on both sides of its back. This is something that can produce a special fishy smell. Remove the white tendons when you kill. It doesn't taste when it's cooked.
1, cut a knife from the position behind the gill, and you will see a white line on the fish. Hold this white line with your hand and beat the fish with the back of the knife while pulling it, so that the fishy line of the fish will be pulled out, and the other side will do the same.
Specific operation method: make a knife on the skin under the gills of the fish, and then make a knife in front of the tail of the fish, so that the white tendons will be exposed and removed.
2. Cut the fish quilt vertically with a knife, and the depth of the fish spine.
3. Rub the fish with salt and pepper and marinate for 15 minutes.
4. Put the marinated fish into the dish, pour the cooking wine, and put the ginger slices on the fish.
In addition, after the fish is washed, it can also be deodorized with salt. If you fry it, you can fry it directly, and you can put shredded ginger at the same time. If stewed, fry the fish in a little oil first, then add cooking wine, water and seasoning.
Second, the method of removing fishy smell from carp 2
1. To finish the clean neck of carp (faint, fish have no neck, ha), you should cut a knife horizontally behind the gill of the fish, and then cut a knife horizontally at the bottom (tail) of the fish to the bone.
2. Shoot the fish with a knife.
3. fish tendons are prominent
4. Hold one end of the tendon with your fingers, slap the fish with a knife in one hand and smoke while patting.
Carp not only has high protein content, but also has good quality. The digestibility of carp can reach 96%, which can supplement essential amino acids, minerals, vitamin A and vitamin D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life. But when cooking, if you don't remove the fishy line from the carp, it will taste terrible. There is one on each side of the carp's stomach, so you can go fishy. There are two white tendons on the back of carp, which are the things that produce special fishy smell. When washing fish, you must pick out the white tendons. The carp treated in this way tastes delicious and has no fishy smell after burning.