Stewed fish seems simple, but the fish stewed by many people is not fresh and tender, and the soup also has a strong fishy smell, which is very unpalatable. Why doesn't the stewed fish in the restaurant outside smell like fish? Because the deodorization step was not done well. Fish itself has a fishy smell, so it is very necessary to remove it.
Many people know how to stew fish with onion ginger and cooking wine, and some people will use the taste of big sauce (such as bean paste, bean paste and sweet noodle sauce) to cover up the fishy smell. In fact, these methods are difficult to completely remove the fishy smell, and the fishy smell is "cooked". The longer the stewing time, the less the functions of onion ginger, cooking wine and soy sauce will be, so the fishy smell cannot be completely removed.
When it comes to removing fishy smell, spices have the best effect, which can not only remove fishy smell but also enhance fragrance. Stewing for a long time will not lose its efficacy, at least for 2 hours, while stewing fish soup for up to half an hour. Therefore, if you want the fish soup to be fresh and tender, you'd better add some seasoning.
However, spices should not be added indiscriminately. Adding it wrong will aggravate the smell. For example, you can't add pepper and star anise when stewing fish. This spice is the most fishy. You only need to add 1 block each time to effectively remove the fishy smell. The stewed fish soup is delicious, and there is no fishy smell. Today, I will share with you the method of stewing fish soup, and friends who love to drink will quickly collect it.
Braised crucian carp
Prepare fresh crucian carp, onion, ginger, garlic, cooking wine, bean paste, green and red pepper, balsamic vinegar, soy sauce, black pepper, chicken essence, salt, edible oil and dried tangerine peel.
1. Buy fresh crucian carp, slaughter it, rinse it with clear water, smear proper amount of salt and cooking wine on the fish, and marinate it for 20 minutes. Fish can be tasted in advance, and it is not easy to stick to the pot and break the skin.
2. Pour the oil into the wok and heat it. When it is 60% hot, wet the wok, add the marinated crucian carp, fry it over high fire, turn it over while frying until golden, and serve it out after both sides are golden. When frying fish, you must be oily, so it is not easy to stick to the pot and break the skin, and the color is better.
3. Leave the oil at the bottom in the pot. When the oil is hot, add onion, ginger, garlic and bean paste and stir-fry until fragrant. Pour a proper amount of boiling water, add fried crucian carp, add 1 dried oranges, and simmer on medium heat for 10 minutes.
4. Add appropriate amount of salt, sugar, balsamic vinegar, soy sauce, pepper and chicken essence to taste, add green pepper, cover and continue to stew for 5 minutes. After collecting the juice, the braised fish is ready.
When stewing fish, it's easy to remove the fishy smell, just add a tangerine peel. Pericarpium Citri Tangerinae has a faint fragrance, which can remove fishy smell and enhance fragrance, and will not cover up the umami taste of fish, which is much better than using pepper and star anise. Dried tangerine peel can not only remove fishy smell, but also keep the fish fresh and tender, and the taste is not old. The amount of spices should be less than more, too much will be counterproductive. Stew 1 kg of fish and add one.
If you want to add vinegar to the stew, you'd better add it before cooking. Vinegar volatilizes easily. If it is added too early, it will volatilize and the taste and taste will be worse. In addition, stewed fish should be cooked with high fire first, and then stewed with low fire. It's easy to stew fish with a big fire all the time, but it will be more delicious and tender with a small fire.
The fishy smell removal effect of dried tangerine peel is really good. In addition to stewed fish, stewed meat and ribs can also be added with a proper amount of dried tangerine peel, which has a good fishy effect. Remember, don't just add onion and ginger to stew fish in the future, add an extra tangerine peel, which has no smell.