Fish are generally off-flavor, as the fish are growing more humic quality ponds, rivers and lakes. As more humic quality suitable for reproduction actinomycosis growth, actinomycosis through gill invasive fish blood and secretion with a stench (that is flavor) of brown material. Freshwater fish such as carp, grass carp, silver carp and other protein-rich, high nutritional value, taste is also very tasty, but these fish often with off-flavor. Below remove introduced several methods of off-flavor.

(1) A fish belly wash, cold water, go down to a small amount of water poured into the vinegar and pepper, or to put some leaf osmanthus. After this treatment, the fish, no off-flavor.

(2) Available-2 salt water and 5 jin, fish soaked in brine, the salt water through the gills immersion two blood, an hour later, the soil on the flavor can disappear. If dead fish and salt water and foam on the two-hour, off-flavor can be removed.

(3) carp back on both sides of the two white sinews, it is to create something special scent, this attention slaughtered two white tendon strains do not cooked after the scent.

(4) kill fish, the fish can be washed clean of blood as much as possible, then when cooking green onions, ginger, garlic and other spices, flavor can basically soil removal. Why use cold water of the fish? We bought from the fish markets, mostly from the refrigerator to pull out of the fish, comes after that if they want to cook immediately, we should not use hot water Chong. Because water can only frozen fish epidermal heat, heat conduction into account not soon. This will not only prevent the fish quickly melted, but easy for the fish skin with remaining cheese, protein degeneration, which leads to skin degenerate. The correct approach is to put the fish in cold water immersion, the fish slowly melting. In order to accelerate the melting, add a little salt water, the fish will soon disappear, not losses.

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Chiropractors are cattle outside Wiltord fillet, seasoned meat, a steak on the election. Ridge is usually outside the bag containing certain, in the extension of the meat was with a circle of white meat tendons, and the overall taste toughness strong, succulent hard, first chewing, teeth suitable for young people and I eat good. The general can be used to fried, roasted, rinse, do Chefs serving cattle and so on.

Cerebral chest spine is the buffalo meat, succulent little old, fat pay miscellaneous uniform, there is a clear pattern that can be used for stewing, burning, do braised beef noodles.

Meat is the focus on brain and the outer ridge of a meat, sliced eyes after the show resembles the pattern, eye fat pay miscellaneous was Marbling, plenty of tenderness and can be used to bake, rinse, and fried pepper steaks.

Neck meat, shoulder meat is part of sports, brawny and succulent than solid, flinging both suitable for grinding or simmer soup, so even the center balls plastering.

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