The fish itself is fishy, and the water quality is getting worse. If the fish is not handled properly, it will smell bad when burned, especially the stewed fish soup! When many friends stew fish soup, even if they add cooking wine and ginger and garlic, they will still smell fishy. How can I stew a pot of fish soup at home? Netizens said that the fish soup they stewed at home was not white, not strong and not fresh. How can I clean up the fish, make it not fishy, and eat it with peace of mind? The reason why the fish soup stew is not effective is that you have not mastered the trick of stewing fish soup! Below, the small series of Yupingfang Food and Specialty Museum will share the coup of several old chefs for everyone, and master these points so that you can easily stew the white and delicious fish soup.

Tip 1: It is very important to choose ingredients

1. Kill live fish now and eat them now

After fresh live fish are slaughtered, the energy metabolism in the body is still going on, and a small amount of lactic acid and phosphoric acid will be produced in the fish to inhibit the reproduction of corrupt microorganisms. At this time, the fish is weakly acidic, and the meat is hard. The protein in the fish tissue has not been decomposed to produce amino acids, which are the main components of umami. If you cook immediately after slaughter, not only will the taste be poor, but the nutrition will not be fully absorbed by the human body, and the acidic meat will also affect digestion. The best cooking time is 2-5 hours after the fish is slaughtered. At this time, the enzymes in the fish begin to play a role, so that protein can be decomposed into amino acids, making the fish delicious and tender.

2. Choose fish suitable for soup

Not every fish is suitable for fish soup! Among our common varieties, crucian carp is the most suitable for cooking fish soup, because the fish oil, calcium and colloid of crucian carp are easier to dissolve.

crucian carp should be flat and white, so the meat will be tender. The eyes of fresh crucian carp are slightly convex, with black and white eyes and bright eyes. After washing the crucian carp, fry both sides of the crucian carp until slightly yellow, then put it in a pot and add enough water at one time. The heat should be well controlled and the time should not be too long, otherwise the fish will be too rotten and affect the taste. In addition, you can also drop a few drops of fresh milk into the pot, which not only makes the fish in the soup white and tender, but also makes the soup more delicious.

Fish stew can be made of crucian carp, common carp, Pacific fish, etc. They are all very nutritious foods and delicious. Raw fish soup should choose raw fish with smooth surface and less mucus. Before cooking the raw fish soup, it is best to fry the raw fish on both sides, so that the skin of the fish can be fixed, and then it will not be fragile and rotten, and it will not smell fishy.

when you stew fish heads, you must buy fresh fish heads. Before cooking fish head soup, cut the fish head in half, then put it in a pot and cook it slowly until it boils.

There is a white line-like tendon in the skin of both sides of the back of carp, so it should be pulled out before cooking. First, it has a strong fishy smell, and second, it is a strong hair, which is especially unsuitable for some patients.