If you want to add salt to the fish, you need to marinate it first. Generally speaking, if you marinate fish, it will taste better. Of course, if you eat some raw seafood fish, you can forget it. Add onion ginger, cooking wine, salt, monosodium glutamate, soy sauce, pepper and oyster sauce and sprinkle on the surface of the fish. Give him a massage for a minute. Then seal it with plastic wrap and marinate it for seven or eight minutes. In this way, the fish can taste the taste and smell quickly. You should be talking about freshwater fish. Fish is rich in protein, vitamins, easy to digest and absorb, and low in fat, organic salts and other nutrients.

Crucian carp, carp, grass carp and mandarin fish, which we often eat in our lives, are very easy to buy fresh fish in the market. If you can't buy live fish, at least it should be fresh chilled fish. Fresh fish can also retain the delicacy of fish to the greatest extent. You can marinate it first, soy sauce or salt will do. But generally eating fish is sweet and fresh. Fish is eaten with soup and can be slightly salty, such as steaming, braising and stewing.

That depends on the cooking method. Salt can be added half an hour to an hour in advance when frying or smoking, and the key is stewing and boiling. Here I share a dish from my hometown in Hunan, Hunan version of boiled fish, which tastes delicious and leaves no soup every time I serve it. The following methods are usually steaming and boiling, which can not only ensure the taste of fish, but also solve the problem that fish is not delicious. Stewed fish in northeast China usually change knives to fry the fish on both sides until golden, and then stew it with onion and ginger sauce. The fish made in this way is also delicious. Thank you for your compliment.

Just steam it directly on the pot; Braised pork is a little troublesome. The key is to adjust the juice and add vinegar, soy sauce, sugar, starch, water and Chili noodles according to personal taste. Juice mixing is not a problem for cooking more. If it is cooked less, it is recommended to steam and pickle it in advance. After the fish pieces are washed and cut into pieces, they must be drained. It's best to wrap the fish pieces with a lint-free towel or special kitchen paper and gently squeeze out the water. The shelf life is one year. The salted fish preserved in this way, after two months of pickling, is ruddy in color and has eggplant flavor. Like ham, it can be fried, fried and steamed.