Fish is rich in nutrients, both the elderly and children love to eat, but often the fish we stew out does not taste good, and even has a strong fishy smell, in fact, it is very likely that you put some seasonings that should not be put when stewing fish, which leads to a fishy smell. The following two seasonings are recommended not to be put when stewing fish, which will greatly affect the taste.
Two seasonings that are not suitable for fish stew:
1. Don't put Sichuan pepper: The spicy taste of Sichuan pepper is easy to make the texture of the fish hard, especially when stewing fish soup, adding it will not only stimulate the taste, but also lead to the denaturation of the protein in the fish soup, resulting in nutrient loss.
2. Don't put star anise: star anise is one of the commonly used seasonings in Chinese food. However, star anise is not suitable for fish stew. First, the aroma of star anise may make the fish soup black, and it will also make the fish meat have a bitter and astringent taste, which will affect the taste. Marine fish, in particular, has a strong seafood flavor in itself, and if you add a large seasoning, this taste will become even stranger. Of course, this is just my personal opinion, just to share with you for reference, to understand the two seasonings that are not suitable for fish stew, and to share with you 6 ways to cook fish stew, let's take a look.
1. Stewed mackerel
There is no need to marinate or fry the fish, there is no trouble with the fish sticking to the pan, and the mackerel stew with sauce is friendly to both novice and lazy people in the kitchen. There are no fish scales, few fish bones, is the reason why I love mackerel, this dish refers to the technique of Lu cuisine, fried star anise, fried soybean sauce is the key, the addition of fat slices or lard makes the finished dish taste more fragrant, and the amount of green onion and ginger can remove the fishy smell of mackerel.
Ingredients: 1 mackerel, clean and cut knives on both sides, green onion, ginger slices, garlic, dried chilies, soybean paste, fatty meat slices (optional), coriander (for garnish).
Method:
1. Pour oil into the pot, fry the star anise over low heat until fragrant, put the fat slices, two spoons of soybean paste, green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant;
2. Put the fish, add beer or hot water to cover the fish, add two spoons of light soy sauce, a spoonful of dark soy sauce, a little vinegar, a small spoon of sugar, open the lid and cook for 30 minutes.
3. There will be a little splash of oil when frying the sauce, the back of the fish on both sides should be a little deeper to facilitate the flavor, and the lid should be opened when the fish is stewed to better remove the peculiar smell.
2. Home-cooked fish stew
In fact, it is really not a simple thing to be able to do a good job of fish, many fish have a great fishy smell, and if the fish is not handled well, it will be ruined, and I often overturn, but this is a braised fish method that will never overturn, share it with everyone, you can try it, it is really delicious, and it is a big dish level that can be taken out to feast family and friends
Details of dealing with fish: Generally I buy those who have been slaughtered, remove the internal organs and gills, etc., be sure to tear off the black membrane in the stomach and wash it, which is also the source of the fishy smell, there will be some fine fish scales in the corners of the fish processed outside, and they should also be scraped and cleaned, and the gills and blood in the fish head must also be rinsed, rinsed and dried with kitchen paper, otherwise it will collapse when frying in the pan
Ingredients: onion, ginger slices, dried chilies, Sichuan peppercorns, garlic, coriander (can be replaced with shallots), bean paste, light soy sauce, oyster sauce, sugar, salt, vinegar
Details in the practice:
1. The bean paste must be fried over low heat until fragrant, and the red oil will be fried, otherwise there will be a beany smell
2. Don't add too much water when stewing fish, otherwise the juice will be difficult to collect in the end
3. The vinegar out of the pot must be drizzled, it is the finishing touch!
3. Stewed crucian carp with cabbage vermicelli
Ingredients: three catties of grass carp, tofu, baby cabbage (vermicelli can be placed)
Method:
1. Clean up the grass carp and cut the vegetables for later use
2. Pat open a head of garlic, green onions, ginger slices, peppercorns, star anise, fennel, half a bowl of vinegar, half a bowl of light soy sauce, a handful of sugar, an appropriate amount of salt, and mix all the seasonings in a bowl.
3. Put more oil in the pot and fry the fish on both sides to golden brown.
4. Turn on high heat and quickly spray the stirred juice into the pot to stimulate the fragrance, add water for two minutes, and simmer for 40 minutes. Simmer for about half an hour to reduce the soup, and add the tofu and vegetables. If the soup is thick, you can take it out of the pot and put it on a plate, sprinkle with coriander.
4. Stewed grass carp pieces
This stewed grass carp is really good for rice, and the soup mixed with rice is really amazing
Method:
1. Go to the vegetable market to buy a grass carp, let the merchant cut it into small pieces, clean and drain the excess water after coming back, add the three-piece set (green onion and ginger cooking wine) and salt!! and then stir well with starch or sweet potato starch
2. Pour oil into the pan, then put the fish pieces down and fry them until browned, remove them and set aside
3. Pour a little oil into the pot, then put in green onions, ginger and garlic, dried chili peppers, Sichuan peppercorns over low heat, and then put in a spoonful of bean paste, stir-fry and stir-fry the red oil slightly, then pour in the fish pieces and add a small half bowl of water to make it gurgling, and then if you like chili peppers, you can put some chili peppers to make the color look good, and then add a little light soy sauce and dark soy sauce to cook until it tastes, and it's done!!
5. Stewed yellow bone fish
Ingredients: Yellow bone fish, two wattle sticks, millet spicy, pickled pepper (if you don't have it, don't want it), tofu (replaceable), enoki mushroom (replaceable)
Method:
1. Clean the mucous membrane. Drizzle the fish with hot water from top to bottom, scrape off the mucous membranes directly with a knife, and then wash it with water
2. Use ginger slices, cooking wine, salt, and white pepper to taste
3. Heat the oil, stir-fry the green onions, ginger and garlic, and bean paste until fragrant, and continue to stir-fry the two wattles, millet spicy, and pickled peppers (if you don't eat spicy, you can skip this step)
4. Add boiling water, transfer to the casserole, after the water in the casserole boils, add the yellow bone fish, a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, and two pieces of rock sugar to taste. I used salt to give the fish the bottom taste before, no need to put salt anymore, the yellow bone fish is very cooked, add monosodium glutamate after 10 minutes, sprinkle with green onions and you can eat!
5. A very simple and topped braised fish, the fish is super tender, the following side dishes are also delicious, and the soup can be used directly to mix rice is really fragrant!
6. Fish stew
Method:
1. First clean the fish, cut off the tail and fins (because this part is easy to be burned), evenly smear the surface with salt and cooking wine, and then change the knife on both sides
2. Then cut some green onions and ginger pieces for later use, then cut some tofu pieces, and finally prepare a little green onion and coriander to put in when it comes out of the pot
3. Heat the oil in the pan, heat the oil in the pan, fry until golden brown on both sides, then pour in boiling water, green onions, ginger and tofu, simmer for about 15 minutes, you will find that the color of the soup is relatively clear from the beginning, and the more milky it is later
4. Take a sip out of the pot, very fresh and sweet, no fishy smell, and then take out the green onion and ginger and throw it away, put in the green onion and coriander cut before, and then put a little white pepper and salt, Qi Huo, the fish soup with fresh eyebrows is ready, the fish meat is also fresh and tender, and the fried fish skin has become tiger skin in the stewing process, which is full of fish soup, and the taste is rich.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of fish stew practices, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!