Point 1: The first thing to pay attention to when washing fish is not to break the gall! If you want to remove the fishy smell before stewing, you can rub salt on the fish before putting it in the pot!
Point 2: Fry the fish skin in oil. Be careful not to make the oil too hot, otherwise the skin will be broken. In addition, you can apply some salt or soy sauce or ginger juice on the fish before frying. I will do this. Not much to say, the main thing is to prevent the fish skin from falling off. In addition, you should turn it over slowly when frying, otherwise the fish skin will not be able to withstand the vigorous stir-frying. When frying the fish, cook it with vinegar to remove the fishy smell
Point 3: When stewing fish, add more seasonings, such as onions, ginger, garlic, and wine. Don’t underestimate them. It won’t taste good if one of them is missing. Also, add coriander at the end before cooking the soup. The same is needed.
If you want to drink soup, if you don’t have a casserole, you can steam or stew it.
Stewed fish: one carp (all kinds of fish), 50 grams of rice, appropriate amount of Angelica dahurica, Appropriate amount of ginger, salt, and MSG.
Put the rice into the pot and add an appropriate amount of water to cook. 10 minutes after the water boils, take out the rice. Pour the rice cooking water (rice soup) into the wok. After the soup boils, put the fish into the pot. Add seasoning. Simmer for about half an hour. Note: Do not let the water dry out.
This method of stewing fish retains the fragrance and deliciousness of the fish and removes the fishy smell. Why don't you try it!
If you want to drink soup, be careful to put some cooking wine instead of part of the vinegar. It can also remove the fishy smell and enhance the freshness. If you add too much vinegar, the umami flavor of the soup will be covered!
At the same time, I introduce several recipes borrowed from others. Although they are not my own experience, I still hope they will be helpful to you!
1. Crucian carp casserole:
Ingredients: 3 river crucian carps, 200 grams of magnolia slices, 2 boxes of boxed tofu, and 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.
Preparation method:
(1) Cut the magnolia slices into diamond shapes, box the tofu, and divide it into seven. Cut the fresh mushrooms into two, wash them, and put them into a casserole for later use.
(2) Slice ginger and garlic, green onion, soaked red pepper and cut into "horse ear" shapes.
(3) Remove the scales, gills and internal organs of the river crucian carp, fry it in oil until golden brown and take it out.
(4) Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove all the foam, pour into the pot, and serve.