Do you need to remove the black line to kill a carp, and how to kill a carp?

The black line is the fishy line, and the fishy smell can not be removed if the requirements are not high, otherwise it should be removed, and the fishy smell will be reduced.

Operation steps] 1. Remove the scales and internal organs of the carp, and rinse it with water.

2. At the front of the fish near the head of the fish, cut a knife; Slice the tail of the fish against the tail of the fish, and then use the side of the kitchen knife to make a few hard strokes.

3. At the seam of the fish head, you can find a white spot as big as the tip of a needle, gently pinch it and pull it outward.

4. Place a white thread like a hair.

When it is completely withdrawn, this is the fishy line, and the other side is treated in the same way, and the fishy line is removed.

Hello! On the back, not the intestines. The intestines grow in the stomach.

It is a small cut at the back of the head, a small cut at the tail, about 1 cm deep, you can pull the line out, it is two, one on one side. It must be cut at both ends, otherwise, there will be no way to pull it out if it is indented.

Instead of a black line, there is a white line in the skin on each side of the carp, which should be pulled out before cooking. One is because of its fishy smell, and the other is that it is a strong sexual substance (commonly known as"Hair"), try not to eat it. When cramping, the fish should be cut horizontally on one side of the back of the gills and about 1 inch away from the tail until the spine, and then use the knife to shoot flat from the tail to the head, so that the tendons in the knife edge behind the gills come out, pinch the tendons with the tips of the fingers and pull out the tendons, and then pull out the tendons on the other side in the same way.

In addition, the black peritoneum of the carp should also be removed, otherwise the fishy smell will be extremely strong, which will seriously affect the eating.

No, but the black line is not so fishy.

Step 1: Stun. Pat the head of the fish a few times with the back of a knife or a rolling pin, stun it for easy handling, and place it on the cutting board.

Step 2: Descaling, here are a few small steps.

1) Use the back of the knife to start scraping the fish scales obliquely towards the fish head, pay attention to the fish head, otherwise the knife is easy to use different depths of force, causing damage to the fish meat.

2) For relatively large scales, we can directly buckle them off by hand, which is faster.

3) The scales on the fins and belly of the fish are not easy to spot, so they should be carefully scraped and then rinsed with water.

Step 3: Dig up the guts.

1) The tail fin at the bottom of the fish begins to use a knife to draw a hole with a depth of about 5 mm at the mouth of the fish, the fish is about two catties, if you fish small, it is shallow, and the fish is deeper, and it can be rowed until it touches the internal organs.

2) Pull out the internal organs from the tail by hand, so that it is easy to take out the internal organs as a whole, and then rinse them well.

Step 4: Dig your cheeks. Pick out the gills on both sides with your index finger.

Step 5: Remove the fishy line.

1) Clean the fish inside and out.

2) On the front and back, the head and tail of the fish, make a knife each.

3) Draw out the fishy line on the front and back.

4) Pull out the remaining fishy threads on both sides and the fish head.