Before the end of 1980s, loaches were all dug out from the mud in ponds, ditches and rice fields. They are all wild loaches, and farmed loaches began to appear in the 1990s. There is a folk saying that there are turtledoves in the sky and loaches in the ground. Loach is also called ginseng in water. It is a kind of food with low fat and high protein and very high nutritional value.

Loach likes to live in mud, so the living environment is easily polluted by parasites, so we only need to keep it in clean water for 2-3 days after buying it, and change the water 5-6 times during the period. However, the growth rate of loach is very slow, so some uneducated people will take some special measures (hormones and other additives) to feed loach, so as to achieve the purpose of rapid growth of loach, and these hormones and other substances will remain in loach for a long time, which will affect our health after eating loach. So if you ask if the entrails of loach can be eaten, it's just a matter of opinion. If you take a responsible attitude towards your body, the internal organs of loach are not a problem to eat and should be removed before cooking.

So what should I do with the loach I bought? Don't worry, look down slowly, I'll show you the way. If you have to raise loach for a few days after buying it, this wait is really unbearable. We can put loach in a big bowl, then put the big bowl into the sink, pay attention to block the outlet, and then add 1 tablespoon salt to the bowl. Misgurnus anguillicaudatus can't stand the damage of salt, and it will jump wildly until it is exhausted and motionless. This will not only calm the loach down, but also remove some with salt first.

When the loach is alive and kicking, we can start cooking a pot of boiling water. After the water is boiled, we can pour the loach into the pot and scald it, so that it can be disinfected at high temperature. Don't scald for too long, usually 15 second is enough. Pick up the loach and put it under the tap. Wash the mucus on the surface of the loach first, and then sprinkle more starch on it, because starch has strong adsorption ability, which can put the loach in well. Grasp it by hand for a little longer, then rinse it with clear water to basically remove the mucus from the loach, rinse it with water and then control the water to dry.

Cut open the belly of the loach with a knife, then pick out the internal organs of the loach, clean all the internal organs of the loach in turn, and then rinse them with clear water. You can cook loach as you like. Although it is a bit troublesome, it is worthwhile to fall in love for food safety.