The Chinese use ginger not only to add a piquant and spicy taste to dishes.
Chinese chefs have come up with a simple trick that helps get rid of the characteristic smell of river fish.
Not everyone likes the aroma of mud. When you want a dish to not only look but also smell 10 out of 10, Chinese housewives resort to a trick with ginger.
To do this, peel a small piece of ginger root and then cut it into thin slices.
Then the thin slices are placed in the belly of the fish, cleaned of scales and gutted. For one carcass, the weight of which does not exceed 500 g, 4-5 pieces of plates are used.
After stuffing, the fish is fried, baked or stewed. In any of these cases, ginger covers the specific smell.
Before serving, remove the ginger and sprinkle the fish with lime or lemon juice. After these simple manipulations, the dish can be placed on the table.
