"Four-legged is not as good as two-legged, and two-legged is not as good as one without legs". Fish is a kind of food that people often eat. Compared with pork, beef and mutton, fish is very low in fat and calories. Even the most greasy salmon has much lower calories than pork. Moreover, compared with meat, fish tastes more tender and tastes more delicious.
There are many ways to make fish. According to the characteristics of different fish meat quality, they can be braised, steamed, sweet and sour, and can also be made into stuffing to wrap jiaozi. They are all very delicious. Fish is delicious, but the requirements for cooking are also relatively high. The cooking methods and edible materials must be correct. I often hear people say that the cooked fish is not delicious and smells fishy. In fact, this is all the wrong cooking method. Today, I will share with you the method of stewing fish. Just put 2 ingredients, and the fish is tender and delicious without fishy.
Keep in mind "5 points" in fish stew
To make the ingredients tasty, one is to increase the cooking time; First, increase the contact surface of ingredients. The larger the contact surface, the easier it is to absorb the taste. Fish meat is fine, and the whole body is covered with fish skin, so it is difficult for fish to taste when cooking. This requires us to change the fish body into a knife and increase the contact surface between fish and soup, so that fish can fully absorb the flavor of soup seasoning. We can also use a diagonal knife when cutting chopped green onion, pepper, ginger slices and other ingredients, so that the ingredients are more likely to emit their own fragrance.
Because the fish itself smells fishy, when cooking fish dishes, if it is not handled properly, the fish will smell fishy after cooking. When dealing with fish, first of all, the scales should be scraped clean, and the gills and internal organs of the fish should be cleaned, especially the black peritoneum in the belly of the fish. Then rinse the fish, put it in clear water and soak it for about 3 minutes to let the blood inside the fish be completely discharged.
When stewing fish, many people will put many spices such as pepper, star anise, cinnamon and fragrant leaves into it all at once, thinking that the stewed fish will have more flavor. In fact, this is not right. If too many spices are put in, the flavor of the fish will cover up its own flavor, and the fish will be made with only the expected flavor, but not the delicious taste of the fish itself. When stewing fish, you only need to put two spices, pepper and star anise, to remove fishy smell and enhance fragrance. When putting spices, you should first heat the oil to 7% heat, then add spices, and stir-fry the flavor of spices with the high temperature of oil, so that the effect is the best.
friends who have done catering know that braised dishes in restaurants, such as braised fish and braised pork, are generally fried first, which has two functions: first, it can shape the ingredients; Instead, water is locked in the ingredients. For example, to make this fish, the water on the surface of the fish is quickly dried by high-temperature frying, thus forming a protective layer to ensure that the water inside the fish will not be lost, so that the stewed fish meat is more tender.
No matter what dishes are cooked, if you want the ingredients to taste, you must ensure the cooking time and stewing time. When stewing fish, after adding clear water, first boil the water with high fire, then continue to cook with high fire for about 1 minutes, then add salt and stew with low fire for about 2 minutes. "A big fire makes the fish smell delicious, and a small fire makes it taste delicious." First, the fish is stewed with a big fire, and then it is changed to a small fire, so that the fish can slowly absorb the aroma in the soup, so that the stewed fish has tender meat, strong flavor and fresh taste.
finally, the excess soup is collected by fire, and chopped green onion or coriander is sprinkled, so that a fresh and tender braised barracuda can be served.
Before stewing fish, clean the scales, gills and internal organs, then cut the fish with a knife and soak it in clear water for 3 minutes to fully remove the fishy smell. When stewing, fry or fry the fish first, lock the water inside the fish, then add water and seasonings to start stewing, and only add star anise, pepper, onion ginger and soy sauce as seasonings. Cook for 1 minutes on high fire, then simmer for 2 minutes on low fire, and finally collect the juice on high fire, and take it out of the pot and plate.