I have a reliable and effective method. This good method was taught on TV by the chef Liang He of senior chef, a guest of Yangshengtang.
First, fish must be bought alive, scraping scales, cutting abdomen and internal organs, and don't break the fish gall! What if you accidentally break it? Teach you a good way: bile is acidic. Rub a little on the fish with bile with edible alkali powder, and then wash it with clear water, so it won't be bitter when cooking.
Second, when washing fish, be sure to clean the membrane in the belly of the fish, as well as the gills and teeth. And something like the pancreas stuck to the bone. It's finished. They're not finished yet. You have to cut both sides of the fish, pat the fish gently and remove the two coquettish tendons from the fish. There is also the most crucial step: lift the fish, pour 80-degree hot water on the skin, then scrape it with a knife, scrape off the black water, and then wash it with water, so that the washed fish is particularly clean.
Third, put some salt in the washed fish belly, and then wrap the fish in egg liquid with onion and ginger. When the oil in the pot is hot, fry the fish in the pot. Add chopped onion, ginger and garlic on both sides, add light soy sauce, dark soy sauce, cooking wine and boiled water until the water and fish are even, then spray yellow wine, add garlic that likes spicy food and add a little pepper. Cover the pot for 5 minutes and turn to medium heat 10 minutes to 15 minutes, depending on the size of the fish.
Fourth, the fragrant, tender and delicious braised fish will be ready by then! The fish made in this way is not fishy at all, and it is especially delicious. Let's make one!
Summary: Different fish have different treatment methods. In fact, different fresh fish will be eaten differently. For example, when cooking grass carp, pepper and a small amount of vinegar can effectively remove the fishy smell. When cooking Duobao fish, it is suitable for steaming, and adding lobster sauce can effectively remove the fishy smell.