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 them 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.