Fish, many people love to eat; however, how to fish is a problem, especially fish stew, steamed fish. Learn these fish to fishy tips, make the fish fresh and fragrant not fishy: 1, the top of the fish head and fish body connection with a layer of black film, this layer of black film is particularly fishy, must remember to scrape; 2, be sure to thoroughly remove the fish scales, gills, giblets, rinse repeatedly; 3, the fish body on both sides of the dorsal and abdominal connections within the fish meat each has a fish line, known as fishy line, must be pulled out; 4, the fish with 80 degrees of warm water, and then scrape the surface of the fish, and then the fish, and then the fish. Then scrape the surface of the black membrane.

Learn these tips, do out of the fish, whether it is steamed fish, or stewed fish, to ensure that not fishy, fresh and tender. Today we will do this traditional classic Lu dishes, foreign accent stewed fish, detailed practice steps, easy to learn.

Carp stewed with a foreign accent

Main ingredient: 1 fresh carp, about 1,000 grams

Applications: green onion, ginger and garlic, 10 grams of parsley, 2 eggs, 30 grams of pork

Seasoning: salt about 2 + 3 grams, 20 + 30 grams of cooking wine, 0.5 +1 grams of pepper, 30 + 70 grams of flour, 30 grams of dry starch, about 20 grams of fresh water, vegetable oil in appropriate amounts, star anise (optional) 2, cinnamon (optional) 1 piece, sesame leaves (optional) 3 pieces, 20 grams of soy sauce, 2 grams of soy sauce, 30 + 30 grams of rice vinegar, hot water in moderation, 3 grams of sugar, 2 grams of monosodium glutamate or chicken powder, 3 grams of sesame oil

Making Process

1, the first to deal with the carp: the carp scraped off the scales, cut off the gills, remove the viscera, and rinse it repeatedly. The top of the fish head and fish body connection has a layer of black film, this layer of black film is particularly fishy, must remember to scrape. Boil the appropriate amount of water to 80 degrees Celsius, using the pouring method, pour the fish a few times, thoroughly deodorized. Can not soak the fish in warm water, then the fishy fish will be all nested inside the fish. Then, use a knife to scrape off a layer of black film on the surface of the fish.

2, in the body of the fish side near the head of the fish cut a knife, you will see a side of the fishy line, with a hand to pull out both sides of the fishy line. Cut thin slices of pancetta, shredded green onions, shredded ginger, sliced garlic and cilantro segments.

3, in the back of the fish muscle thick place flat curved straight flower knife, fully flavored; add 2 grams of salt, 20 grams of cooking wine, pepper 0.5 grams, shredded green onions and ginger marinade for 30 minutes, into a bottom mouth.

4, marinated fish during the period, the 2 eggs beaten, beaten until the pick can not afford the egg white, add about 20 grams of water, 70 grams of flour, 30 grams of dry starch, stirring well, into a fine egg powder paste standby.

5, marinade is completed, pick out the shredded green onions and ginger, fish body surface evenly pat a thin layer of flour. Pour a moderate amount of vegetable oil into the pan, during the fish into the egg powder paste, the surface evenly hang a thin layer of egg powder paste.

6, the oil temperature of about 50 percent hot, down into the carp hung good paste, deep-fried until the surface of the golden brown after fishing oil control.

7, leave a small amount of oil in the pan, low heat into the pork slices stir-fried crisp; open medium heat, into the green onion, ginger, garlic, star anise (optional) 2, cinnamon (optional) 1 piece, sesame seeds (optional) 3 pieces, sautéed; add 20 grams of soy sauce, 2 grams of soy sauce, 30 grams of rice vinegar, sautéed, cook 30 grams of cooking wine, pour in the right amount of hot water, into the deep-fried fish, the water amount of water in order to be able to not have over the fish shall prevail. Seasoned with pepper 1 gram, 3 grams of salt, 3 grams of sugar, 2 grams of monosodium glutamate or chicken powder, keep a low fire stew about 30 minutes, filtered pork, green onions, ginger and garlic, spices and so on.

8, the soup pot into the appropriate amount of shredded green onion or chopped scallions, shredded ginger, minced garlic or minced garlic cloves, cilantro section, 3 grams of sesame oil, 30 grams of rice vinegar. Pour the foreign-accented stewed carp together with the fish soup into the soup pot, with the help of the residual temperature to shower the seasonings in the soup pot.

9, this foreign-accented stewed carp is completed. Characteristics of the dish: red color, taste salty and sour, salty and fresh taste, rich in nutrients. The traditional foreign-accented stewed fish is the fish cut into pieces, first marinated and then fried and then stewed, this time I used the whole carp, I personally prefer this kind of rough feeling, you can also cut the fish and then do the foreign-accented stewed fish, so easy to eat, but also into the flavor of the full.