Fish must be fresh.
A good cook can't cook stale and smelly fish.
So fish, big or small, will be delicious as long as they are fresh.
flavour
Braised sea fish pays attention to a "bacon and light fish", so the seasoning must not be too salty, otherwise the salty taste will suppress the umami taste of the fish and it will be boring to eat.
3. Temperature
Stewed fish pays attention to a "thousand rolls of tofu and ten thousand rolls of fish", so it takes a long time to stew, so the flavor of seasoning is rubbed into the fish, which is delicious. That is, eating.
Fish stew pays attention to boiling over high fire, turning to low fire for slow stew, and then collecting juice over high fire. So the fish won't break up and it's delicious!
Recommend a special stewed fish and miscellaneous fish in my hometown.
The main ingredients are fresh yellow croaker, snakehead, matchmaker and miss fish.
Ingredients onion, ginger, garlic and coriander
Seasoning soy sauce, sugar, fresh soy sauce, white vinegar and aniseed.
working methods
Wash fresh miscellaneous fish, remove scales, gills and viscera, and then rinse. Neatly packed into the plate.
Add the fried leeks, ginger, garlic and aniseed cloves into the pot, stir-fry two teaspoons of soy sauce with low heat to make it fragrant, and add sugar to the cooking wine to synthesize the taste. Pour some white vinegar along the edge of the pot, add soup after the fragrance.
Put the fish on the plate and gently push it into the pot. Bring the soup to a boil with high fire, then turn to low heat, cover the pot and simmer slowly.
When half of the soup is left in the pot, add fresh soy sauce to taste and color, and continue to stew until the soup is thick. Turn to high fire to collect juice, and sprinkle coriander out of the pot.
Tips for stewing fish:
Because the fish I chose was smaller, I didn't change the knife, just cooked it in the pot. If the fish is bigger, change the flower knife on the fish to make it easier for the fish to taste.
Don't cover the stewed fish when the fire is boiling, so the steam can take away some fishy smell. Boil for about a minute or two, and turn to a small fire to stew.
Because the meat quality of fresh marine fish is relatively tight, there is no need to stir-fry when stewing fresh marine fish. Add the soup directly to the fish or add it to less than half of the fish soup.
Because soy sauce and a fresh soy sauce are salty, there is no need to add salt to taste when stewing. If you like spicy taste, you can use a dry Chili fry pan and add soup.
There are many kinds of fish to choose from. As long as it is fresh, it can be stewed together. If there are few seafood such as octopus and squid, it will be more delicious if you add some to stew together.
Generally, the stewing of marine fish is carried out after the soup, which has the advantage that it will not stick to the bottom of the pot or paste the pot when stewing fish.
Features A plate of fish can taste four kinds of fish and become "you have me, I have you". The garlic cloves of yellow croaker, the firmness and tenacity of snakehead, the delicacy of miss fish and the freshness and tenderness of red soft-shelled turtle blend together, and dipping some shallots in fish soup is particularly comfortable.
Summarize how to stew fish delicious.
Freshness of fish is the most important thing.
The fire boils down to a small fire, and the taste is full slowly.
Stir-fry the ingredients, add the soup, and master the ratio of soup to fish.
You must pay attention to seasoning, and the amount of salt is very important.