How to kill loach quickly? Methods for quickly slaughtering loach

To kill loach alive, folk methods generally involve throwing them to the ground one by one, scalding them in an iron wok, or roasting them in a microwave. Although "throwing" is quite effective, it is rather troublesome and makes the environment very dirty. Scalding and roasting are fast, but they greatly destroy the nutritional value of the loach and leave the surface of the loach completely battered. Let's take a look below at how to kill loach quickly!

Salt curing method

First, drain the water in which the loach was kept and pour the loach into a covered container. For every 500 grams of loach, add 5-8 grams of salt, and immediately cover the container. After 20 minutes it is done (if the loach are large, the time can be slightly longer). At this point, rinse the loach clean with water, drain, and then you can safely cook them however you like. The salt curing method is convenient, quick, very simple, and especially easy to do. Most importantly, salt curing makes the loach voluntarily spit out (physiologically vomit) all the mud and dirt from its body, thus keeping the loach's appearance completely intact while also ensuring that the nutritional value of the loach remains unchanged.

Triangular cut method

At a point 2 cm below the head of a large loach, use a knife to make a triangular cut at the location of the gallbladder to remove the gallbladder, intestines, and other internal organs, keeping the roe (because killing live loach is rather troublesome, you can first throw the loach once), then blanch it in boiling water over high heat for 20 seconds, then rinse it a few times under the tap to wash off the surface mucus and remove the muddy smell.

Boiling water cut method

Take 500 grams of large loach, put it in a plastic bag and tie it tightly, put it into boiling water and cook over high heat for 20 seconds, take it out, rinse it briefly, then follow the steps in the "cutting method" to remove the internal organs, and finally rinse clean with cold water. But note that when slaughtering loach, you must not open the belly too wide, otherwise it will affect the appearance of the finished dish. Also do not remove the roe; cutting off only the gallbladder area will bring out the intestines.

Popsicle stick killing method

Find a round popsicle stick and use a knife to cut a cross shape vertically into it, taking care not to split it all the way through. Put the loach in a basin, and absolutely do not add water. Grab a handful of fine salt and sprinkle it in, then immediately cover with a lid and press it down firmly. If the loach are very large and numerous, they may push the lid open. Wait until there is no more movement inside before opening the lid. By then the loach have no strength left, and handling them is much easier. Then rinse with clean water, hold a loach in your left hand and the popsicle stick in your right hand, and use the split end to push into the loach's anus with a twisting motion. When it reaches the end, pull out the popsicle stick, and all the internal organs will be brought out.

Oil film vomiting method

Loach do not need to be killed. Keep them in water and add a few drops of oil, letting the oil film spread across the water surface; they will automatically spit out the filth in their bellies. Once clean, they can be cooked. Of course, you can also add chili peppers. Before cooking, put two chili peppers into a bowl of water, and the loach will spit out the mud in their bellies. After the loach have finished spitting out the mud, add a little liquor, shake it a bit, and once the loach are drunk, use salt and water to remove the slime.