Selecting fresh fish, slaughtering, cleaning and draining the slaughtered grass carp, and cutting into pieces with uniform size; Slice ginger, wash garlic, star anise, cinnamon, fragrant leaves, tsaoko and pepper, wash green pepper, cut it into two sections, and remove seeds; Spices can be increased or decreased according to individual needs. If it is convenient, you can directly use Pixian watercress instead, and it tastes good. If you are afraid of spicy food, you can also leave the dried peppers. Be sure to heat the pan and cool the oil, then put the back of the fish pieces down, fry them on one side and turn them over. After frying, add two teaspoons of cooking wine and fry them until they are golden on both sides. Add ginger and garlic to remove its fishy smell, and then add appropriate amount of salt, soy sauce and soy sauce after frying. Add 500 ml of boiling water (it must be hot water), scoop out the floating foam with a spoon after the fire boils, then cover the lid and turn to low heat for about 15 minutes.

Open the lid and turn the torch to dry the soup. At this time, spices such as star anise can be squeezed out. Finally, add chopped green onion and take it out. It is delicious.

Because I have lived by the sea since I was a child, there is never a lack of fish on the table. Basically, all kinds of fish in Shanghai have been eaten. So I think we can still say a few words about how to cook fish and how to cook it delicious.

How do you cook fish to taste it?

If the fish wants to taste delicious, I think this should be handled according to the size of the fish and the cooking method you want to use, but these points are also indispensable:

Changing knives: A big fish can taste whether it is frying, frying, stewing, stewing or steaming, and the premise is to change a suitable flower knife. This can be convenient to taste and make the shape more beautiful. There are so many ways for fish to change knives, which is also one of the keys to the taste of fish summarized by predecessors.

Pickling: Fish that need to be fried and steamed generally need to be pickled, which can remove the fishy smell and make the fish tasty. So when cooking this kind of fish, you need to marinate it in advance.

Seasoning: The key to the taste of fish is to pay attention to the "harmony of five flavors", so the proportion and choice of natural seasonings are also very important.

Temperature: The folk "Thousand Tofu Thousand Fish Rolls" actually contains the true meaning of stewed fish. In the process of cooking fish, especially stewed fish, the heat is very important. Generally, stewed fish pays attention to small fire and slowly glugs into the flavor, so that the fish will naturally taste when cooked.

Fenxiang Yi Dao home-cooked stewed fish

The main ingredients are a yellow croaker and a snakehead.

Ingredients onion, ginger and garlic

Seasoning soy sauce, star anise, sugar, cooking wine, fresh soy sauce and pepper.

working methods

Pull the fish out horizontally from the anus, then grab the gills and clean the gills and internal organs, scrape off the scales and clean them. Put the diamond-shaped flower knives on both sides of the fish and put them in the plate.

Add the fried shallots, ginger, garlic and aniseed cloves into the pot, stir-fry in soy sauce with low fire, add cooking wine and a little sugar to synthesize the sauce flavor, and then add the soup.

Gently push the fish into the pot, pour some fresh soy sauce to find the soup color. When the fire boils, turn to low heat to cover the pot, simmer until the soup thickens, and season with pepper.

Main points of making home-cooked stewed fish

The choice of fish is very important: fish must choose fresh, tasteless and few fishbones to cook. It's not fresh, it's not suitable for stewing, and even a good cook can make delicious food.

Pretreatment of fish: generally, when the stewed fish is large, in order to ensure the shape integrity of the stewed fish. I always take internal organs directly from my gills without bursting my stomach. The actual operation is also very simple. Put a pair of chopsticks into the fish's stomach and twist it to pull out the internal organs. I usually grab two gills and pull them out directly. As long as the fish is fresh, it is generally easy to handle.

Stir-fry sauce in advance: this is the main point of home-cooked fish stew. Generally, there are many small sauces and sauces to choose from, but you must add soup after the aroma explodes. So add soup first, then fish. Fish is not crisp and does not stick to the bottom of the pot. The flavor of the sauce melts into the soup and is sucked into the fish bit by bit with the heat. Fish is naturally delicious!

Simmer: Cover the lid after the fire boils, and let the steam take away some fishy smell. Then use a small fire to keep the soup in the pot slightly boiling, which is the origin of "rolling fish".

Delicious tips

This way of stewing fish is common in the northern coastal areas, and can be stewed with tofu, radish, vermicelli and other ingredients. Because soy sauce and a fresh soy sauce have their own salty taste, there is no need to add salt unless the mouth is heavy.

Yellow croaker and snakehead are fish species that we often see here, and they can generally be caught, and the fish is garlic paste, which is more suitable for stewing and making soup. Other kinds of fish, as long as they are fresh, can choose this method. For example: home-cooked stewed small yellow croaker, stewed Spanish mackerel and so on. You can choose the way to change knives according to different kinds of fish.

Generally, fish stew should not be too dry, and you can keep a quarter of the fish. Fish soaked in this soup will be more delicious, and bibimbap dipped in it is also good.

Characteristics of home-cooked stewed fish

The soup is salty and fragrant, and the sauce is red and bright, especially when the soup is dipped in shallots or tortillas, it is very delicious.