Blackfish soup how to do not fishy
1, if the whole fish stew, you can first fry the fish on both sides slightly with oil, fish frying put ginger, cooking wine popping incense. Add cold water and boil over high heat, never turn the fish before the water boils. Slowly cook over low heat until the soup is white with a little vinegar, then add salt and chicken essence before starting, sprinkle with chopped green onion.
2, if the fish is sliced to make fish soup, you can first use the oil to burst incense ginger, add wine, put cold water, you must wait for the water to boil before putting the fish in the pot.
3, in addition, if there is no ginger at home, you can use cilantro instead. The method is to fry the fish on both sides with oil slightly yellow, put cold water to boil, put a few cilantro into it, after cooking, the cilantro out.
4, add accessories. For example, apricot mushrooms, mushrooms have the effect of increasing the aroma and freshness, apricot mushrooms mushroom meat is fat, crisp and tender texture, with a light almond flavor.
5, fish head and tail first fried in oil golden, take out the fish head with a knife from the middle of the split, the real guests know, the essence of the fish in the fish brain part of the fish head, the first whole fried fish head, in order to fry not to make the loss of fish brain liquid, and then split a good head of the fish into the pot, with a big fire will be the fish brain "top" out of the soup can be fresh flavor mellow and rich in nutrients!
6, with anise chili frying pan, not only can give the fish to fish, but also can increase the fragrance.
7, using stock instead of water to simmer fish soup, which is also one of the fish soup soup color white, taste fresh and simple.
Blackfish soup is a soup with blackfish as the main ingredient, belonging to the home cooking. Its main cooking process is stew. So how to do black fish soup is not fishy? How to make blackfish soup white
How to make blackfish soup white
Ingredients: blackfish, green onion and ginger, cilantro, garlic rice, salt.
Practice:
1, blackfish remove the guts and gills, cleaned.
2, in the frying pan with a little oil, the fish body on both sides of the frying until light brown (frying and a good thing, that is, no matter what you use the pot, it does not appear to be sticking to the skin phenomenon, haha)
3, pan-fried fish into the soup pot, add the right amount of pure water (not have to use pure water, we here the taste of tap water is really big, can not drink), onion and ginger, high heat to boil, turn the heat down! Slowly simmer.
4, when the soup is thick white, turn off the heat and eat can be. (At least two times, that is to say, after drinking water can be added to simmer again, the second time when the fish soup is still thick white)
Will be added to the bowl of cilantro and garlic (to be chopped fine) adjusted to the right amount of salt, simmering hot fish soup rushed into the bowl, the aroma of all over the place, a little bit of fishy taste is not, come to try it.
Nutritional value
Blackfish is a freshwater fish, ferocious in nature, capable of eating all other fish in a particular lake or pond. As the blackfish fins hard, scale armor u> shrimp crotch kip寤褂幸徊愫窈翊承缘幕钥梢栽 Silence降厣匣校ㄒ频狡渌蜓罢沂澄铮梢岳胨 days long. The meat of blackfish is coarse and old, but very nutritious. It has the function of tonifying the heart and nourishing the yin, clarifying the kidney water, running water and seeping dampness, detoxifying and removing heat, and it is the main treatment for oedema, dampness paralysis, foot fungus, hemorrhoids, scabies, etc. In addition, blackfish is rich in vitamin D, which is of some therapeutic value to patients who suffer from chronic respiratory diseases.