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Usually we will stew fish to eat, fresh and tender fish combined with the taste of braised, so that the fish is nutritious and very delicious. And every time we stew fish, the most important thing is to highlight the delicious taste of the fish and reduce the fishy taste of the fish. Otherwise, the fish itself will be fishy and unpalatable, which is very important. For how to stew fish, I summarized a few tips that often need attention, now we will talk in detail about these 3 fishy and fragrant techniques, so that the taste is better than the taste of the restaurant, let's talk about the techniques in detail.
1: Add starch to soak the fish first
When we handle the fish, we will let the black film in the belly of the fish be removed, and at this time, we should not directly stew the fish under the pot. Soaking the fish in advance will reduce the fishy taste of the fish. When soaking fish, we can add a little starch in it, starch can adsorb the residual black film and fishy smell, so that the fish will basically have no fishy taste, so that the taste of stewed fish is better.
2, add onion ginger garlic has a skill
When stewing fish, when going to fishy ingredients at home, onion ginger garlic must be added, many people are directly put onion ginger garlic in the soup on the end, in fact, this fishy effect is not good. Garlic should be flattened and then added, so that the flavor effect is better. The onion ginger can only penetrate into the soup, and it is best to add it at the bottom or in the middle of the fish belly, and the fishy effect is better, which is a step that many friends are easy to ignore.
3, ginger is added first when marinating, and then added when stewing fish, the effect is the best
When we stew fish, we need to marinate the fish in advance, we need to add shallots and ginger slices and cooking wine, these things are to be put in advance, marinate for about 20 minutes before stewing the fish, this is the first step we want to carry out. In addition, when stewing fish, the green onion can be added in advance, but the ginger is not very good after it is heated for too long.
So when we stew fish, ginger needs to be put in later, which can play a good fishy effect. So to sum up, when ginger is pickled, it needs to be added in advance. When stewing fish, ginger should be added after it, so that it can play a very good effect.
No matter what kind of fish we stew, we only need to remember these 3 tips to increase the smell of fish, so that the stewed fish not only tastes fragrant, but also has no fishy smell. Stewing any fish in this way will not fail, so master these 3 skills can be, namely: add starch to soak the fish first, remove the fishy taste; when adding onion ginger garlic, keep in mind that the green onion and ginger can be put to the bottom of the fish or in the belly of the fish; in addition, the order of ginger can not be forgotten, when marinating, first release ginger, and when stewing fish, you can put it later.
The above is the article written by the second sister about no matter what kind of fish is stewed, keep in mind the 3 tips to go fishy and increase the fragrance. Welcome to communicate with the second sister!