How to cook snakehead without fishy smell and delicious?

1. Sliced snakehead pancake. Operation: 1. The snakehead is peeled, boned and shredded, and carrots, celery and ginger are shredded. 2. Sizing the shredded fish, adding shredded carrots, shredded ginger and shredded celery to make stuffing. 3. Put the stuffing pericardium into the spring roll, which is a pancake with a length of 6cm and a width of 4cm, and fry it in hot oil until golden brown. Note: When cooking with snakehead, everyone should pay attention to the choice of ingredients, that is, the fish should not be too big, usually about 8 ounces. This kind of fish is generally preserved for about one year, which can ensure the freshness of the fish. 2. Black fish roll with jade belt. Operation: 1. After the snakehead is slaughtered, the fish is washed, cut into pieces, sliced, washed with refined salt, and dried with starch; Wash onion and cut into sections; 2. Mix egg white, water and proper amount of starch into paste, cut ham, chicken breast, mushrooms, magnolia slices and ginger into filaments, roll them neatly in fish fillets, coat egg white paste on the outside, and put them away to make fish rolls; 3. Tie the onion leaves in the middle of the fish roll, put them on a plate, steam for 5 minutes and take them out; 4. Put the wok on the fire, add the stock, add the juice of the steamed fish roll, add the onion, add salt and monosodium glutamate, dilute the sauce with wet starch, pour it on the fish roll, sprinkle with white pepper and sesame oil. Note: Don't steam the fish for too long, or it will get old. When tying fish rolls with onion leaves, be sure to tie them tightly, otherwise the fish rolls will easily spread out. 3. Soup pickled snakehead. Operation: 1. Boil fragrant leaves, dried peppers, onion ginger and sesame oil. 2. Use boiled water instead of cuttlefish. Take it out and marinate it with marinade 10 minutes or so. 3. Add a little broth to the cuttlefish plate. Sprinkle red pepper and coriander foam on the fish. 4. Frankincense cuttlefish soup. Frankincense cuttlefish soup taste: the soup is delicious and nutritious. Ingredients: cuttlefish 1 strip, about 500g onion, 2 ginger, seasoning 1. Cleaning and cutting; Wash shallots and cut into sections, and wash ginger and slice; 2. Put the oil in the pan, heat it, add the snakehead pieces to stir fry slightly, then add a proper amount of water, cooking wine, refined salt, sugar, shallots and ginger slices, cook until the snakehead is cooked, pick out the shallots and ginger slices, and add pepper to cook for a while.