No matter what kind of fish you stew, you just need to master these two methods. The fish is not fishy, broken or skinned. I understand. Dear friends and friends, hello, I am chef Jiang Yizhou, and it's time to share special food with you again today. Are you ready? No matter what fish is stewed, it always smells fishy, rotten and skin-broken, and tastes bland, and its appearance is not good-looking. Next, I will teach you two skills of solving fish in our restaurant. After you master it, make sure that no matter what fish is stewed, the fish will not smell fishy, broken or skin-broken. Let's share those two skills and a very delicious crucian bean curd soup with you.

tip 1. no matter what fish is stewed, the fish must be fried first.

No matter what kind of fish you stew, you just need to master these two skills, and the fish is not fishy, broken or skinned. The first secret is that the fish must be fried in a pan first, and then the fish will be browned on both sides with low fire, and then stewed with seasoning until the fried fish is boiled. Under the stewing condition, the fish fillets are not easy to rot, and the stewed fish head soup has higher nutrients. If the crucian carp soup is stewed, the color will be more intense.

tip 2. don't cover the pot when stewing fish.

No matter what kind of fish you stew, you only need to master these two skills, and the fish is not fishy, broken or skinned. The second skill is not to cover the pot when you stew the fish. Many friends think that when you cover the pot when you stew the fish, the fish will be perfected quickly and the taste will be tender, but this is a big mistake.

Many fishy smells of fish are all volatilized with steam. If you cover the pot, this kind of fish will evaporate. Let's share the delicious and high-protein crucian bean curd soup with you.

Process 1. First, prepare two grass carp in advance. When you buy grass carp, you must buy golden scales, which is the wild crucian carp. Clean the grass carp, change the two sides into a knife flower, and then tangent the big tofu. You only need to prepare some old ginger slices in advance, and it is easy to get angry below.

process 2, there is less oil in the pot. Put the grass carp into the pot, fry it in a medium pan for two minutes on both sides. After frying it golden brown on low fire, put the ginger slices into the pot, stir-fry it on medium heat, and then be sure to pour boiling water to stew the soup with milky color. After adding boiling water, put the tofu into the pot.

process 3, stew it for five minutes before turning red.