When eating loach, you need to remove the internal organs. The loach grows in a bad environment and lives in mud. In this growing environment, loach is likely to eat soil, which will accumulate in the liver, and eating this kind of loach will pose a threat to people's health. If the liver of the loach is not removed, if the loach is not cleaned during cooking, it is likely to increase the probability of people being infected with parasites, which will affect people's health and bring trouble to people.

According to previous books, when handling loach, it is necessary to put loach in clean water for 24 hours, clean the internal organs of loach after 24 hours, and then cook loach. The records in ancient books are reasonable. The ancients always had some wisdom worth learning. Misgurnus anguillicaudatus is rich in nutrients and is deeply loved by many people. The content of protein in loach can provide normal physiological activities of human body, and compared with fish and shrimp, the nutritional components are also very high.

In the process of eating loach, the internal organs of loach should be removed. Before eating loach, it is necessary to raise loach in clean water for 24 hours, but now people have bought loach in the market, and most of them have lived in clean water for 24 hours. If the loach is very small, you can put it in the pot without removing the internal organs. In the process of eating loach, it is best to remove the internal organs. This process can reduce the chances of people getting parasites, so as to avoid poisoning their bodies and bringing unnecessary losses to themselves by eating bad substances.

The process of removing the internal organs of the loach is to put the loach in clean water, not to let the loach swim out, and sprinkle some salt. After two hours, change the water in the basin and sprinkle a layer of salt on the water. After three hours, replace the water and sprinkle a layer of salt on it. The amount of salt is decreasing. After three hours, you can pour out the water and replace it with fresh water. Change the water again until the next morning. If the color of the water does not change by noon, then the loach can be processed in the next step.