A delicious fish soup needs to meet two conditions, one is white and the other is fragrant. Only when these two requirements are met at the same time can fish soup be considered successful. A seemingly simple request, but many people can't do it well. People who don't know the tricks can easily make the fish soup unpalatable, black in color and full of fishy smell.
If you often cook such terrible fish soup, you need to learn more and remember a few tips to make sure you are handy.
When stewing fish soup, don't do it again. Let me tell you something about the experience. The stewed fish soup is very delicate. Don't stew the fish directly. Remember four tips. Fish soup is white and fragrant! Let's share with you the specific practice of stewing fish soup.
Follow this step quickly and do it together. It's just cold recently, so I can make it for my family.
Stewing fish soup steps:
Step 1-Cleaning and Pickling
Prepare fresh fish and wash the surface and internal organs of the fish. When cleaning, pay attention to cleaning the blood stuck to the bones and remove the black film on the fish belly. These places with fish must be cleaned up.
Because the fish soup is stewed, there are few ingredients. If the fish itself is not cleaned, the smell will be too strong to hide after stewing.
After washing, put the fish in a basin, wipe a little cooking wine, add ginger and onion and marinate for ten minutes. The purpose of this is to remove the fishy smell.
Step 2-fry fish
After pickling, rinse the fish under running water, which can reduce the smell of wine and some marinade. After such treatment, the fishy smell is much less.
Dry the fish with kitchen paper towels, otherwise it will get wet, and it will easily stick to the pot and fryer after cooking. Don't be lazy in this step.
Heat the pan surface, wipe it with ginger, coat it with a protective layer, then pour more oil to moisten the pan, pour out the hot oil after heating, and then pour some cold oil.
In this way, you can ensure that the fish will not stick to the pan when frying. If it is particularly easy for people to fry fish, try this.
After heating to 50% heat, put the fish in the pot and fry until one side can be shaped, then turn it over and fry the other side.
Stew fish with water
After frying, add appropriate amount of boiling water, add a little ginger slices and shallots, bring to a boil over high heat, and then adjust to medium heat.
Open the lid, stew for ten minutes, add salt, season, and continue to stew for a while, and a pot of fish soup will be ready.
The white color makes you have an appetite when you look at it, and the fresh fragrance makes you feel too comfortable to drink.
Keep in mind four suggestions:
1, before cooking, fish should be cleaned and marinated for a while. Through these treatments, most of the fishy smell on fish can be reduced. If you don't cook well, you can't make fish soup successfully.
2, fish can not be stewed directly in the pot, but fried in the pot, so that the fish soup made is white and delicious.
3. It is better to put water when stewing fish soup than to put cold water.
When stewing fish soup, don't use too much seasoning, spices are not needed. Ginger, onion and salt are enough. When cooked, it will be original and will not have a strange smell.