In our country, fish has always been a favorite ingredient and means "more than every year", and fish stew has always been a favorite delicacy.
Many people often encounter a problem when cooking fish stew - how to remove the fishy smell and make the fish more tender and delicious, in fact, this problem is not difficult to solve, only need to add the right amount of four spices when stewing fish, you can easily solve the problem of fishy smell.
The first one is perilla seeds
Perilla seeds, also known as soybeans, are the ripe fruits of perilla plants, is a commonly used seasoning, perilla seeds have a unique aroma, can well neutralize the fishy smell and remove the peculiar smell of the fish itself, make the fish more delicious, in the process of stewing fish, with the first peculiar smell, and then add flavor and spice, when stewing fish, only need to sprinkle perilla seeds into the soup, or stew with the soup of stewed fish, you can play its role of removing the smell and increasing the flavor. In terms of dosage, it is recommended to use about 1 perilla seed per catty of fish.
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The second is white pepper
White pepper is the fruit of the pepper tree, which has been specially processed to appear white, and when stewing fish, white pepper is able to effectively mask the fishy smell while adding a hint of spicy aroma to the fish flesh, making the taste richer.
When using white pepper, you can grind it into a powder or use it directly and simmer it with the fish soup. In terms of dosage, about 0.3 grams of white pepper or 1 gram of white pepper can be used per catty of fish.
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The third one is good ginger
Ginger, also known as galangal, has a unique spicy aroma that neutralizes the fishy smell well, and can also make the fish more delicious and make the fish and fish soup have a richer aftertaste.
The dosage of ginger should be moderate, generally about 0.5 grams of ginger can be used per catty of fish, excessive use will make the fish become too spicy, affecting the taste.
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The fourth is Yamana
Kaempfera is a root spice with a unique aroma and spicy taste, which can well mask the fishy smell and add a special aroma to the fish.
The dosage of kaempfera should also be moderate, generally about 0.5 grams of kaempfera can be used per catty of fish, excessive use will make the fish become too spicy, affecting the taste.
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In addition to the combination and use of spices, the cooking skills of fish stew are also very important, such as the time of stewing fish should be moderate, not only to ensure that the fish is cooked thoroughly, but also to avoid too long stewing time to cause the fish to be too soft and rotten, in addition, the control of the heat is also the key, to simmer slowly over medium-low heat, so that the fish can fully absorb the flavor of the spices.
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The above four spices, perilla seeds, white pepper, ginger, and kaempfer, each have a unique aroma, and are the spices that can be put when stewing fish, they can not only cover up the fishy smell, but also add rich taste and aroma to the fish, which makes people have a great appetite, when using these spices, it is necessary to pay attention to the appropriate dosage, so as not to affect the taste excessively, and at the same time, combined with personal taste and cooking habits, you can flexibly adjust the type and dosage of spices to achieve the best cooking effect.
Looking at the friends here, you can give the editor a little attention, and if there are any spices you want to know, you can hit the comment area.