1. After the fresh fish is bought, it can be kept in clean water for two to three days (the water should be changed several times) if possible, so that they can "rejuvenate", lose weight and tighten the skin, and the muddy smell on the fish can also be removed.

2. Put the live fish into 1: 100 salt water for about 1 hour. When salt water penetrates into the blood through the gills of fish, the muddy smell can disappear. If it is a dead fish, it can be soaked in the same proportion of salt water for about 2 hours, and the muddy smell can also be removed.

3. Slaughter and clean the fish, put it in cold water, then pour a little vinegar and pepper into the water, and rinse it with clear water after 20 minutes. After this treatment, the fish has no muddy smell.

Carp has a white rib on each side of its back, which is something that produces a special fishy smell. Pay attention to remove these two white tendons when slaughtering, and there will be no muddy smell after cooking.

5. When the fish is slaughtered, the blood of the fish can be washed as clean as possible, and seasonings such as onion, ginger and garlic can be added when cooking, which can basically remove the muddy smell.