When stewing fish, keep in mind the "3 do 1 do not put", stewed fish soup fresh flavor, no fishy taste. Hello, everyone, I'm Chef Jiang Yizhou. It's time to share your meal with you again, are you ready?
Fish is one of the most common delicacies in our daily lives, because its meat is relatively tender, so my family will buy grass carp or carp every three to five times. Grass carp has fewer spines and is larger than carp, so if there are fewer people in the family, you can buy a carp to eat, and if there are more people in the family, you can buy an authentic grass carp to eat.
The most common cooking method of fish meat is to drink the stewed fish soup, many friends in the stew fish soup, always can not grasp the correct method of fish stew soup. Some people stew fish soup is particularly delicious, and some people stew fish soup is particularly fishy. So what exactly is delicious when stewing fish soup?
Today I will share with you the correct way to stew fish soup, after learning it, you will no longer have to go to the restaurant to buy and drink. When stewing fish soup, be sure to keep in mind the "three do not put one" Oh. Well, without further ado, let's go straight to the dry goods with everyone.
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Ingredients: 1 carp, 1 green onion, old, cooking oil, pepper, salt, water tofu.
<h1>Procedure:</h1>
1. Prepare a fresh carp first, and then ask the well-meaning stall owner to remove the carp's internal organs and scales. After simple processing of carp, the black film inside the carp is removed with a steel wire ball. At the same time, the fins and tails of the carp should be removed, and the carp soup produced by this is rich in flavor and has no fragrance.
2. Prepare the ingredients: cut a green onion into green onions, and a piece of ginger will also be cut into thin slices and put into a bowl for later. Cut the water tofu into thin slices and set aside in a bowl.
3. The processed carp is inside its abdomen, stuffed with a piece of ginger and appropriate green onion. With carp soup, the carp doesn't have any fishy taste. Before preparing the kitchen napkin, wipe the moisture off the surface of the carp. In this way, when frying carp, it is not easy to break the skin.
4. Heat the wok and put the right amount of cooking oil in it. After the oil is hot, we slowly place the carp inside over a medium heat. Don't flip the carp at first. When the carp is fried until it is set, you can slowly shake the carp with a spatula.
5. After frying both sides of the carp until it is set, we must pour boiling water into it without passing the carp. Bring it to a boil over high heat. After the water boils, put the cut water tofu inside. Simmer for 8 minutes on medium heat. After the water is boiled, sprinkle a little pepper to remove the fish, and the right amount of salt can be seasoned to be out of the pot and plated.
A delicious, fresh and fragrant carp soup is ready. Friends who like to drink carp soup must remember to try it. Next, I will share with you the tips of fish stew.
<h1>——3 tips for making 1 fish soup stew——</h1>
1. When stewing fish soup, be sure to remove the black film of the carp's internal organs. The fish soup stewed in this way is white, and it doesn't have any fishy smell when you want to drink it.
2. Be sure to wipe the surface of the carp dry, so that the skin of the carp is not easy to break when frying the carp.
3. When stewing carp soup, be sure to use boiling water.
4. When making carp soup, be sure not to put star anise and peppercorns. Otherwise, it will mask the umami taste inside the carp soup. You must keep it in mind.
Okay, that's all there is to it. Do you have other different views on fish stew? Welcome to share with us in the comment area. Like this article, remember to collect and forward ah! We'll see you next time.