Stewing fish is also a science. Many people like eating fish. A seemingly simple stewed fish made by myself tastes fishy and tasteless. So how can we make stewed fish taste more delicious?

In order to remove the fishy smell, some people will blanch in advance, while others will marinate with cooking wine or seasoning in advance. As a result, the fish is still particularly fishy and the soup has no taste. Actually, cooking fish is also skillful. No matter what kind of fish, you can use this skill as long as you stew it.

First, prepare a fish of the right size and put it in water to clean its internal organs. The black film in the belly must be cleaned up. After removing the scales, sprinkle some salt on the back of the fish and scrub it repeatedly to remove the mucus from the skin. After finishing, soak in clear water for 40 minutes to remove blood from the head.

After soaking, control the water to dry, put it on the chopping board and draw a knife up and down to take out the fishing line, which can remove some fishy smell, and then draw two knives on the back of the fish to start preparing pickled fish.

Shred onion and ginger, and put them into the fish belly. Sprinkle cooking wine on the fish and spread it evenly all over the body. At this time, some people will sprinkle salt on the fish, thinking that it will make the fish more tasty, but it is not, which will make the water in the fish lose quickly, make the fish more firewood and taste bad after cooking. You can put a thin layer of soy sauce on it if you want to taste it.

Cover with plastic wrap and let stand for 20 minutes to start cooking fish. Cool the oil in a hot pan, put the fish in the pan, fry on medium heat until golden brown on both sides, pour into the pan, put the base oil in the pan, add the onion, ginger and pepper when the oil is hot, pour 300 ml of beer, and add the fried fish after the water boils. The fish made in this way has no fishy smell, but the meat is delicious.

If there is no beer at home, you can also change to white wine. After using onion and ginger, pour in boiling water. Water is boiled into fried fish, and about 30 ml of white wine is poured in 5 minutes, which can also play a role in removing fishy smell.

You can't put salt in pickled fish. You can use soy sauce instead.

Cover the fish when stewing, so that the stewed fish will not lose its flavor. Simmer 15 minutes, and try not to open the lid casually in the middle.