1. Carp cramps:
The carp has a white tendon on both sides of the skin, which is pulled out before cooking because it not only smells heavy, but also has a strong hair, that is to say, hair, which is not suitable for some patients to eat. When drawing white muscles, it should be about 1 inch at the gill and tail, until the knife reaches the spine; then, flat pat with the knife from the tail to the head, so that the tendon head in the blade of the back knife of the gill is removed, and the tendon head is pulled out by pinching the tendon head with the fingertip; and then the white tendon is removed from the other side by the same method.
2. River fish and lake fish
River fish is thin, gray and shiny because it lives in clear flowing water; the food is delicious and a little sweet. Lake fish because it lives in a very thick mud, in the calm lake water, so the scales are thick, black gray, cooked vegetables, eat when there is a strong muddy taste.
3. Remove bitterness:
When you kill a fish, if you touch the gallbladder, it tastes bitter and tastes terrible. Moreover, fish bile is not only bitter, but also toxic. Cooking at high temperature will not eliminate bitterness and toxicity. However, bile can be dissolved with wine, baking soda or baking powder. Therefore, the bile is smeared on the fish with wine, baking soda or baking powder, and rinsed with cold water to remove the bitterness of the fish.