Fish is a must-have dish on the Chinese New Year's Eve dinner table. Whether in the north or south, it has become an indispensable main dish for Chinese New Year's Eve rice with its unique delicious taste.
Fish meat is rich in high-quality protein and unsaturated fatty acids, which can provide us with rich nutrients. Eating fish in this cold day not only warms up the body, but also meets the body's nutritional needs.
For many diners, a fish stew with good color and flavor is undoubtedly the best choice. However, although fish stew may seem simple, it is not easy to achieve a delicious taste without being fishy.
Chefs have come up with an excellent recipe for fish stew: the right seasoning pairing. Misplacing the seasoning will not only greatly increase the fishy smell of the fish, but also affect the quality of the taste.
When it comes to cooking a good dish, precision is essential. Choosing good ingredients is also crucial. Especially when cooking fish, we need to carefully select fresh fish, and more importantly, the fish should be alive, only in this way can it be delicious. After all, fresh fish is better able to retain its umami taste and original flavor.
Here are some tips for fish stew:
Start with some ingredients: onions, garlic, ginger, star anise and cinnamon, which will effectively remove the smell and add flavor, as well as flour, beer, cooking wine and aged vinegar.
Remove the scales, gills and fins of the fish, cut the abdomen, remove the internal organs, tear off the black membrane inside, rinse the blood of the fish, and wipe off the excess water on the surface of the fish with a clean paper towel. Then evenly coat the fish with salt and cooking wine, marinate for 15 minutes and set aside.
After marinating the grass carp, pat some dry flour on the surface, so that it is not easy to stick to the pan when frying, and it is more crispy. Pour an appropriate amount of oil into the pot, which can cover the body of the fish, and burn it until it is 7 hot. Place the fish in the pan along the edges of the pan and fry until browned on the surface.
Then, leave a little oil in the pot, put the green onion, ginger, garlic, chili, star anise and cinnamon into the pot to cook, put in the fried grass carp, add an appropriate amount of soy sauce and vinegar, pour in the appropriate amount of beer to cover the grass carp, add an appropriate amount of salt, cover the lid and simmer for 30 minutes, in the process of stewing the grass carp, flip the grass carp, and continue to pour the soup on the fish with a spoon, so that you can add more flavor.
Finally, the soup is thickened with water starch and poured over the grass carp, which can also be sprinkled with chopped green onion and coriander. In this way, a plate of stewed grass carp with all the color and flavor can be served.
Summary:
When simmering the fish, two spices are added, one is beer and the other is aged vinegar. Beer has a rich malty aroma that can reduce the fishy smell and add aroma, and it can replace water to slow cook grass carp, making the fish more tender and delicious without being dry.
Aged vinegar can also relieve the smell and greasy, harmonize the taste of the whole dish, and make the fragrance richer and more flavorful.
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