When the quality of life is good, it is no longer difficult to eat anything. I remember when I was a child, I seldom ate fish at home, as long as I ate fish at banquets or during Chinese New Year. Because I eat less, I feel delicious every time I eat it. When I can't eat, I think about it every day. Sometimes I beg my mother to buy a fish. Now you can eat fish once a week, and you can eat it if you want. There are children at home now, and I eat more these days. If you eat less, remember to cook more times when winter comes to increase nutrition for your family.
There are many ways to cook fish, such as sweet and sour fish, stewed fish soup, grilled fish and so on. These are often eaten in restaurants, but the more common way is to stew fish and provide delicious meals.
When it comes to stewing fish, the practice is simple, but to make the best taste, you must never stew the fish directly in water, which requires some attention. How? Stewed fish is delicious, and it is very important to remove the fishy smell. Do the "three key steps". After stewing, the fish is not fishy, and the aroma is overflowing. Extremely delicious, the more you eat, the more fragrant you get.
No matter what kind of fish, it smells. How to get rid of it? I believe many people will think of cooking wine, so they habitually put two spoonfuls into it when stewing fish, trying to get rid of the fishy smell. I have done this before, and found that the cooking wine is not delicious, and the fishy smell has not decreased much.
These three steps are in place and the deodorizing effect is outstanding. If you also use cooking wine, try the following methods to see the difference.
The practice of stewing fish at home is as follows:
Prepare a fresh fish first, preferably just killed, so as to make a fresh and fragrant fish. Home cooking stewed fish is suitable for choosing some fish with good meat quality, such as grass carp, catfish and carp, which are all quite good. These fish are more resistant to stewing and taste better. When buying fish, let the boss kill it and take it home for quick treatment. If left untreated for a long time, it will make the fish more fishy.
Pay attention when handling fish. If there is a black film, remove it. This matter is very tricky. After cleaning, the small fish will be cooked whole, and the larger fish will be cut into pieces.
Then put the fish in the pot, stew it leisurely, cut some shredded ginger and onion, add water and knead it for one or two minutes, then pour it into the fish pot, smear or stir it evenly, and marinate for ten minutes.
Rinse the fish again after pickling, because the pickled water smells like fish. After washing, wipe it with a kitchen paper towel, not too much water.
Then add a little oil to the pot, wet the pot, add a little flour to an empty plate, wrap the fish on it, pat it gently, and fry it in the pot until both sides are golden.
Be patient in the frying process. Be sure to turn it over when frying, so it is not easy to break the skin and break it. The fried fish should be complete, otherwise the fish will be completely rotten, which will look ugly and affect the appetite.
After frying, add ginger slices and onion and garlic slices and stir-fry until fragrant. As soon as the fish absorbs the fragrance, it will be more fragrant.
Then pour a little old vinegar along the side of the pot to stimulate the vinegar taste, not too much, then add soy sauce, sweet noodle sauce, white wine and sugar, mix well and pour in water.
After the fire is simmered, simmer with low fire until the fish is completely tasty, and then thicken the juice. A home-cooked stewed fish is ready and delicious. If the taste is heavy, you can add a little salt to the seasoning. If it is not heavy, you don't need to add salt.
When stewing fish, it is done in three steps:
First, after the fish is washed, it should be marinated with onion and Jiang Shui for 10 minute, which can reduce the fishy smell and is much better than cooking wine. Onion Jiang Shui pickled fish will not bring bad taste, while cooking wine pickled fish is not good enough, which is a big difference.
Second, the fish should be fried before stewing, and then stewed after frying. Fish doesn't disperse easily, and the stewed fish is more fragrant and delicious.
Third, when stewing fish, adding appropriate amount of sweet noodle sauce and mature vinegar can play a good role in removing fishy smell and make the fish taste better.