The fish soup stewed by yourself is very fishy, how to get rid of the fishy smell?

1. Washing, before the fish is cooked, the first task is to clean it. Once this step is completed, all sources of fishy odor can be removed from the fish, namely gills, threads, black membranes, scalp and mucus. The black membrane is the black membrane on the guts and belly of the fish. It must be scraped clean and then soaked in warm water to remove the mucus. Then cut the head and tail of the fish separately, then find a white line, take it out, clean the gills, and finally scrape the skin off the skull so that the fish is thoroughly clean. If it is a whole fish stew, you can first fry the fish on both sides. Once the fish is fried, add ginger and cooking wine to make it fragrant. Add cold water and bring to a boil. Do not turn the fish before cooking. Cook slowly until the soup turns white, add a little vinegar, add salt and chicken essence and sprinkle with chopped green onion.

2. You have to fry the fish first, and the head and tail of the fish first in oil until golden brown, fish out the head with a knife split in the middle, the head of the fish first, so that when frying the brain juice of the fish will not be lost. Then the chopped fish head into the pot, with a fierce fire will fish brain "top" out, so that the soup is delicious, mellow, nutritious.

3. Burning soup, many people in the stewed fish are missing this step, which is the reason why the fish soup has a fishy flavor. Before stewing fish soup, we put the fish in a colander and then scald it with boiling water. Then many friends will ask, why don't you put it in the water and blanch it directly? Because the fish is relatively tender, if you put it in the pot to blanch, the fishy flavor will return to the fish, so we take the method of scalding, so that the boiling water directly take away the fishy flavor.

4. When stewing fish, pay attention to the use of water, preferably hot water stewed fish, some people directly use cold water to cook stewed fish, which is not right. Even fried fish, cold water cooking is not good, because cold water stewed fish will make the fish plate, stewed after eating not tender enough, cold water stewed fish can not make the fishy flavor quickly dissipate. Therefore, when stewing fish, add boiling water directly. When the water boils again, simmer over low heat. In addition, you can not cover the pot during the period of fish soup stew. This detail should be mastered. This will help the fish odor dissipate, and the fish soup made will not have a fishy odor.