No matter what kind of fish you stew, you just need to master these two methods. This fish has no fishy smell, no damage and no peeling. I see. Dear friends, hello, I'm 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, decays and breaks skin, tastes tasteless and looks ugly. Next, I will teach you two fish-solving skills in our restaurant. After you master it, you must make sure that no matter what fish you stew, it won't smell, break or break its skin. Let's share those two skills with a very delicious crucian bean curd soup.

Tip 1. No matter what kind of fish is stewed, the fish should be fried first.

No matter what fish you stew, you just need to master these two skills. This fish has no fishy smell, no damage and no peeling. The first secret is that the fish must be fried in the pot first, then fried in a small fire and golden on both sides, and then stewed with seasoning. Fish fillets are not easy to rot when cooked, and the stewed fish head soup is more nutritious. If the crucian carp soup is stewed, the color will be more milky and delicious.

Tip 2: Don't cover the pot when stewing fish.

Whether you stew squid or not, you just need to master these two skills. Fish is not fishy, not broken or broken. The second trick is not to cover the pot when stewing fish. Many friends think that when cooking fish, cover the pot, the fish will be perfect quickly and taste tender, but it is all wet.

Many fishy smells of fish are evaporated by steam. If the lid is covered, this foul-smelling water vapor will solidify on the lid and drop into the pot. In this way, stewed fish will become more and more popular, and the taste will not be fishy. Good friends should remember this. Share delicious and high-protein crucian bean curd soup with you.

Process 1. First, prepare two grass carp in advance. You must buy golden scales when you buy grass carp. This is wild crucian carp. Clean grass carp, replace both sides with knife flowers, and then cut into tofu. You just need to prepare some old ginger slices in advance, which is easy to get angry below.

Process 2: There is little oil in the pot. Put the grass carp in the pot, fry it on both sides of the middle pot for two minutes, fry it until golden brown with low fire, put the ginger slices in the pot, stir fry with medium fire, and then pour it into boiling water, so as to stew the soup into milky white. After adding boiling water, put the tofu into the pot.

Process 3. Then turn red, stew for five minutes, stew out the milky white tone of grass carp, then turn to medium heat and stew for another ten minutes. Don't give up halfway Sprinkle some salt and white pepper to get some chopped green onion when you start the pot, and you can eat it. Take a sip of soup, eat tofu and fish. It is delicious. Fish is not fishy, not broken, not broken. Do it quickly.