How long is the best fish stew

1, how long is the best fish stew

Generally in fifteen to twenty minutes will be cooked, don't take too long, otherwise, the tender flavor of the fish will disappear, the stewed fish time must be grasped, otherwise, the fish, if it's not cooked or cooking time is too long meat is old, you won't be able to eat the nutrients.

2, stewed fish how to stew the most delicious

Materials: 1 fish, 1 egg, the right amount of onion, ginger and garlic, pepper, dashi, soy sauce, soy sauce, yellow wine, vinegar and salt

Practice:

2.1, chub, grass carp can also be, carp is better, this method applies to many freshwater fish. The weight of the fish 1.8 pounds or so. The scales and gills are removed, and the gills are removed, and the carp is removed from the fishy line and throat bone.

2.2. Tilt a slice of the fish's surface and salt it to drain. Inside the stomach, you can roll some green onions and 2-3 slices of ginger.

2.3, prepare a small bowl, inside the white onion 5 sections, garlic 3 cut in half, 2 anise, ginger 3 to 5 pieces, pepper 7s grains, a teaspoon of sugar, a tablespoon of wine (I seldom use cooking wine, are using white wine), 2 tablespoons of soy sauce, a tablespoon of dark soy sauce, vinegar a tablespoon.

2.4, after frying, will be a small bowl of seasonings poured into the pot, immediately can smell the aroma Oh ~.

2.5. Pour in 3 tablespoons of vinegar (roughly estimated) and cover the pot to remove the fishy smell.

2.6. Dozens of times, open the lid, add water, and submerge the fish.

2.7, cover the pot, high heat boil, turn to medium-low heat. During the period of adjustment into the appropriate amount of salt, please according to the salt salinity discretion, about 20 minutes, sheng out.

3, fish stew home practices

3.1, fish stew

Materials: two small crucian carp, tofu, green onions, sugar, oil, water, vinegar, salt, chicken essence, each appropriate amount.

3.1.1, the crucian carp, tofu, scallions and other materials clean.

3.1.2, sit in a pot of oil, turn on the heat, the oil smoke when the fish gently slide down the side of the pan, about two minutes after the flip and then fry for two minutes.

3.1.3, then put a few slices of ginger to fry a little, and then once the water, add enough water, add green onion, small half a tablespoon of vinegar and sugar, high heat to boil.

3.1.4, put the tofu, salt, a little chicken essence, continue to big fire cooing, three or five minutes after the soup became white, and then continue to big fire to cook for about five minutes to change the medium fire stew about 5 - 10 minutes, out of the pot before sprinkling on the point of the scallion can be.

3.2, tofu stewed fish

Practice:

3.2.1, wash the slaughtered fish, fish head and fish identity open, fish head open edge, chopped pieces of the body of the fish, the same open edge, cut blocks.

3.2.2, tofu rinse, cut into cubes; cilantro and green onion clean, minced.

3.2.3, pat cracked a small piece of ginger, hot pan, with ginger pieces in the pan, rub once, put two tablespoons of oil, until the oil is 60% of the heat of the fish, frying until lightly browned.

3.2.4, 6 bowls of water into the wide mouth of the pot to boil, shovel fried fish into the pot, simmering over medium-low heat for 30 minutes;

3.2.5, add the tofu and continue to cook for 15 minutes, under the salt, sprinkle cilantro and green onions can be tasted.

What kind of fish is good for fish stew

1, crucian carp

Carp is one of the most common freshwater fish in China, and the most fertile time is February-April and August-December, and the common practice is to roast and stewed tofu soup. The best way to use wild crucian carp is to fry the fish in oil until golden brown on both sides, add wine and water, cook over high heat until the soup becomes milky white, then add tofu and simmer over low heat. Add salt and simmer for a few minutes until the soup thickens, then add green onions before serving.

2, blackfish

One of the most common freshwater fish in the country, called by different names, other places are known as raw fish, fish and spot fish. Blackfish soup is a common postoperative recovery tonic soup, because it is said to consume blackfish on the wound recovery benefits, soup common main ingredient is also said to play the same effect of ham and black fungus, secondary ingredients are small onions, ginger, cooking wine, salt and pepper. When the soup is simmering, wash and cut into pieces and fry in a hot frying pan until golden, add water and ingredients and simmer for about 45 minutes.

3, bighead carp

One of the most common freshwater fish in China, Jiangsu and Zhejiang, known as bighead carp and fathead carp. The name of the bighead carp comes from the head of this fish is big, around the eating method is also mainly focused on the head of the fish part. Generally choose to use live fish stew, as long as the selection of bighead carp is not bad, stewed out of the soup is delicious not to say, the fish meat also has a sweet flavor.