1: First of all, you should pay attention to washing fish, that is, never break your gallbladder! If you want to get rid of the fishy smell before stewing, you can put salt in the fish before cooking!
Point 2: fry the fish skin, be careful not to burn the oil too hot, or the fish skin will break. In addition, you can also put some salt, soy sauce or ginger juice on the fish before frying. I won't say much about this, mainly to prevent the fish skin from falling off, and turn it over slowly when frying, otherwise no fish skin can stand strong stir-frying. When frying fish, cook it with vinegar to remove the fishy smell.
Point 3: Put more condiments when stewing fish, such as onion, ginger, garlic, wine and so on. Don't underestimate them, one of them is not delicious, coriander is put last before cooking, and making soup is also important.
If you want soup, you can steam it or stew it without casserole.
Stewed fish: one carp (all kinds of fish), 50g of rice, proper amount of angelica dahurica, proper amount of ginger, proper amount of salt and monosodium glutamate.
Add water to the rice cooker and cook it properly. Take out the rice 10 minute after the water boils. Pour the cooking water (rice soup) into the wok. After the soup is boiled, the fish enters the pot. Add seasoning. Simmer for about half an hour. Note: Do not dry the water.
This method retains the fragrance and taste of fish, and removes the fishy smell. Don't try!
If you want to drink soup, you should pay attention to putting some cooking wine instead of vinegar. You can also go fishy to refresh yourself. If you put too much vinegar, the flavor of the soup will be covered up!
At the same time, I would like to introduce some recipes from others. Although it is not my own experience, I hope it will help you!
A, crucian carp casserole:
Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.
Production method:
(1) Slice the magnolia into diamonds, box the tofu, divide it into seven parts, and divide the fresh mushrooms into two parts. Wash it and put it in a casserole for later use.
(2) Slice ginger, garlic, onion and soaked red pepper, and cut into the shape of "horse ears".
(3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.
(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.
Second, douban crucian carp
The characteristic color is bright red, the meat is tender, and the taste is fresh and thick, slightly sweet and sour.
Raw materials: 2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g minced garlic, 50g chopped green onion, 20g Jiang Mo10g, soy sauce, sugar, vinegar, 25g Shaoxing wine, 5g wet starch15g, 2g refined salt, and fermented glutinous rice.
manufacturing process
1. Wash the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), wipe with Shao wine and fine salt and marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, stir-fry Danxian watercress powder, ginger and garlic until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
Three, egg milk crucian carp soup
Soup: Carassius auratus 1 strip, 5 pepper grains, 20g of egg milk, 0g of ginger10g of onion10g, proper amount of salt and proper amount of chicken essence.
manufacturing process
(1) crucian carp after laparotomy, wash for later use.
② Put the crucian carp into 30% hot oil to remove the fishy smell of crucian carp.
③ Add proper amount of water and seasoning, and simmer for 40 minutes.
(4) Adding a little egg milk when cooking can make the soup white and thick and taste better.
Egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk.
Four. Preserved crucian carp with onion flavor
[Raw material] 1 crucian carp (about 400g).
[Seasoning] Rice wine and soy sauce 5g each, salt 0.5g, sugar 7g, pepper 0. 1g, monosodium glutamate 1g. 1 fennel, 1g sesame oil ginger juice, 10g onion, 25g soup, 500g essential oil (actual dosage is 25g).
[Operating procedure]
1. Wash crucian carp, cut off the head and tail, batch into two sections, cut into 5cm square pieces, and marinate with salt, ginger juice and wine. Cut the onion into long sections.
Heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again).
3. Leave the bottom oil in the pot, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice and drop the sesame oil, and serve.
[Feature Comment] Onions are delicious and fragrant. Baked crucian carp soaked in onion in juice has better taste and texture than the whole grilled crucian carp.
[Tips] You need to fry again, and the onions should be fried.
Five, crucian carp black bean soup
Ingredients: crucian carp 1, black beans 22, plum beans 22, peanuts 22, dried tangerine peel 1.
Crucian carp-regulating stomach, tonifying deficiency, eliminating dampness and benefiting water.
Black bean-contains protein, fat, sugar, vitamin B 1, nicotinic acid, etc. , can nourish blood and tonify deficiency, nourish and recuperate.
Eyebrow beans contain protein, which can nourish and relieve fever, induce diuresis and reduce swelling.
Peanut is rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus and iron. Can be used for treating malnutrition, spleen deficiency and weak stomach, and beauty beauty.
Pericarp-can regulate medicinal properties, ventilate and strengthen the stomach, eliminate phlegm and regulate qi, relieve cough, and also dispel cold and dissipate stagnation.
Exercise:
1. Wash black beans, plum beans and peanuts, soak them overnight in advance and drain them for later use.
2, crucian carp to dirty and scale wash. Soak the peel and remove the pulp. Put it aside.
3. Pour a proper amount of water into the pot, roll the water into the crucian carp and other materials, and simmer for 3 hours.
Tip: If you can, you'd better not add salt, because salt will accumulate water.
Six, papaya lotus seed pot crucian carp
This soup smells sweet, and has the effects of clearing heart, moistening lung, strengthening spleen and benefiting stomach. It is a refreshing soup in dry season in autumn and winter, and it is also suitable for nourishing after common diseases are cured.
Materials: papaya 500-600g (about 1), lotus seed 20g, plum bean 20g, crucian carp 1-2 (about 500-600g).
Papaya is flat and sweet, and has the functions of clearing heart, moistening lung, strengthening stomach and strengthening spleen. Generally, as a soup for female lactation, immature papaya is used. Now it is used to make soup for moistening lung and strengthening stomach, using mature papaya. Mature papaya is a kind of fruit with good color, fragrance and taste, and is known as "the king of fruits in Lingnan". Whether it is used for fruit or soup, it is considered as a good product to moisten the heart and lungs among the people. Lotus seeds are flat, sweet and astringent, enter the heart, spleen and kidney meridians, and have the functions of nourishing the heart and kidney, strengthening the spleen and astringing the intestines. "Compendium of Materia Medica" records that it can "care for the heart and kidney, thicken the stomach, strengthen the bones and muscles, make up the deficiency and benefit the eyes and ears"; Plum beans are flat in nature and sweet in taste. They enter the spleen and kidney meridians and have the functions of regulating middle energizer, strengthening spleen and benefiting stomach. Meng Ao, a famous doctor in the Tang Dynasty, thought it could "replenish the five internal organs, adjust the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine, and has the function of invigorating spleen and tonifying deficiency. According to "Rihuazi Materia Medica", it can "warm the middle warmer to reduce qi and make up for deficiency". When all the materials are used together, it will be moist and beneficial to the lungs, spleen and stomach.
Cooking:
Firstly, the crucian carp is washed, slaughtered, the intestines are removed, and the crucian carp is slightly fried with slow fire until it is slightly yellow; Wash lotus seeds and plum beans together and soak them in water for a while; Wash papaya, peel it, cut it into pieces, then put it into a clay pot, add 2500ml of water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be used 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can all be mixed with soy sauce for dinner.
Seven, tofu crucian carp
Ingredients: 2 fresh crucian carp (about 400g), rapeseed oil 200g, tofu 1, Pixian watercress100g, red pepper powder 50g, pepper powder10g, pepper 5g, ginger 20g and garlic10g.
Production method:
1. Scaled crucian carp, slaughtered and washed, three-diagonally cut on both sides of the fish body, and a little salt for use; Pixian watercress is finely cut with a knife; Wash ginger and cut into nail slices; Cut garlic into small pieces; Wash garlic seedlings and cut into sections.
2. Cut the tofu into long cubes with a length of 6 cm, a width of 3 cm and a thickness of 1 cm, put it in boiling water for 5 minutes, and move it to low heat for later use.
3. Add 50g oil to the wok and heat it to 60% heat. Then fry the crucian carp on both sides and take the pan. Clean the wok, add 150g oil and heat to 50% heat. Add Pixian watercress, ginger slices, garlic slices, pepper and Chili powder to make it smell like red oil in the south. Add soup, fish, tofu, cooking wine, monosodium glutamate and garlic sprout. Take out the fish with chopsticks and put it in a big pot. Thicken the pot with bean powder, then pour the tofu on the fish noodles and sprinkle with pepper powder to serve.
Features: Fresh fish, hot and tender tofu, spicy and delicious.