The culinary trick is used not only to improve the taste, but rather to solve a pressing problem.
The lake and river inhabitants that lucky fishermen bring home to cook some tasty dish have a specific smell.
The smell of mud
The smell of mud is not to everyone's liking. Some ignore this nuance, while others use various tricks.
Some housewives soak the fish in seasonings, but this method does not always work. Chinese cooks use another, more effective trick.
"Stuffed" with ginger
The Chinese also love river fish. Carp, perch, scaly-sided fish, grass carp – everything goes down the drain. But the Chinese use ginger when cooking river fish.
First, it is cleaned, gutted and washed in ice water - this is a must for chefs from the Celestial Empire. When the fish is prepared, ginger is put into its belly.
For a standard fish, 5 pieces of root are enough to ensure that the smell and taste of mud evaporates when baked or fried. Remove the ginger before serving.
