No matter what kind of fish, keep in mind the 3 tips when braised, the fish is soft and delicious, there is no fishy taste, it is so delicious
Fish is cheap, delicious, and nutritious, and is loved by many people. There are many ways to eat fish, frying, frying, cooking, frying, steaming, and grilling are very delicious. Braised fish is one of my favorite methods, the fish is tender, delicious, delicious and not easy to make. Is it really that easy to make braised fish, fry the fish until golden brown on both sides, and simmer it with spices such as soy sauce?
Why is the fish very woody, and there is a big fishy smell. There are two main reasons, one is that the fish is not processed cleanly, and the other is that the wrong seasoning is used.
The fish itself has a very heavy fishy smell, and there are several parts that must be removed when handled, namely fish scales, gills, internal organs, and black film. The first 3 parts may be known to everyone, but some people have ignored the black film, the black film is a layer of fat, with a large fishy smell, to tear off by hand.
In addition, when cooking, many people are accustomed to adding some spices to increase the fragrance, but they do not know that some spices and fish are compatible, adding not only can not go fishy, but also will lead to fish meat become chai, fishy taste is heavier.
Today I would like to share with you the skills of making braised fish, the focus is on the use of spices, friends who like to eat braised fish quickly learn to learn.
【Braised Wuchang fish】
Prepare a Piece of Wuchang Fish, Green Onion, Ginger, Garlic Cloves, Salt, Bean Paste, Chopped Pepper Sauce, Soy Sauce, Cooking Wine, Sugar.
【Directions】
1, buy a Wuchang fish, that is, bream, after slaughter, remove the fishy parts, wash the blood with running water, drain the water.
2. Use a kitchen knife to make a few small cuts on the fish to facilitate the taste. Cut some shredded green onion and ginger, spread the cooking wine evenly on the fish, put the shredded shallots and ginger on the fish, and put it in the belly of the fish, marinate for half an hour.
3, garlic cut into large grains, green onion cut into green onion rings, ginger cut into large pieces, like to eat spicy can cut some millet pepper rings.
4: Shoot a thin layer of starch evenly on the fish. Pour oil into a wok, heat the oil and add The Wuchang fish and fry slowly over low heat. Fry one side until golden brown, turn over the noodles, fry both sides golden brown and serve.
5: Leave the bottom oil in the pot, add shallot rings, ginger slices, garlic grains, add a spoonful of watercress sauce, a spoonful of chopped pepper sauce after frying on low heat, fry the red oil and pour in the appropriate amount of boiling water, add the appropriate amount of salt, soy sauce and sugar to boil.
6: Put in the fried Wuchang fish, boil on high heat and simmer for 15 minutes, do not cover the lid, use a spoon to pour the soup on the fish, so that it can better taste.
7, open the heat to collect the juice, the soup is thick and then turn off the heat, put the fish into the plate, then pour the soup on the fish, sprinkle with green onions or chopped coriander, braised Wuchang fish is ready.
【Tips for making fish stew】
The main technique of braised fish is stewing, simmering the fish with soup, pay attention to 3 techniques when making:
(1) Do not add the two spices of peppercorns and star anise. Although it can be fishy, it will also make the fish become firewood, and it will also cover the umami taste of the fish itself, which is not worth the loss.
(2) Add sauce and stew. The sauce has the effect of removing fishy and increasing the flavor, eating spicy watercress sauce, not eating spicy can use soybean sauce, sweet noodle sauce, etc., the fish made is particularly delicious.
(3) Stew without lid. If the lid is covered, the fishy smell cannot be volatilized, which will cause the braised fish to taste particularly fishy. Without a lid, the fishy smell will evaporate quickly, leaving only the umami taste.
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