How to stew fish deliciously and simply?

1. Stew without water separation: The method of stewing without water separation is to scald the raw materials in boiling water to remove the blood stains and fishy smell, and then put them in In a pottery vessel, add onions, ginger, wine and other condiments (condiments) and water (the amount of water can generally be slightly more than the raw materials, for example, one and a half to two kilograms of water can be added to one kilogram of raw materials), add Cover and cook directly over fire. When cooking, first boil over high heat, skim off the foam, then simmer over low heat until crispy. The stewing time can be determined according to the nature of the raw materials, usually about two or three hours.

2. Water-proof stew method: Water-proof stew method is to scald the raw materials in boiling water to remove the fishy dirt, then put them into a porcelain or pottery bowl, add onions, ginger, wine and other condiments. With the soup, seal it with paper, put the bowl into a water pot (the water in the pot needs to be lower than the mouth of the bowl, so that it is not soaked in boiling water), and cover the pot tightly to prevent air leakage. Burn with strong fire. Keep the pot constantly boiling and the stew will be ready in about three hours. This stewing method can prevent the fresh aroma of the raw materials from being lost, and the prepared dishes will be full of flavor and the soup will be clear. Some people put the sealed bowl filled with raw materials on a boiling steamer to steam and stew. The effect is basically the same as stewing without water separation, but because the temperature of steaming and stewing is high, the steaming time must be mastered.

The nutritional value of fish

Fish protein is a high-quality protein, its content accounts for about 15 to 20%, the utilization rate is as high as 85 to 90%, and the amino acid composition is relatively balanced, except tryptophan The content is low. Fish meat contains a lot of water and is tender and easier to be digested and absorbed by the human body than livestock meat. The fat content of fish is about 1 to 10%, and it mainly exists under the skin and around organs.

The fat content of different fish species varies greatly. For example, the fat content of kingfish is 0.5%, the fat content of whitebait is 5.6%, and the fat content of gray eel is as high as 10.8%. Fish fats are mostly liquid and have a low melting point. The content of polyunsaturated fatty acids is high, so they are better than animal foods such as livestock, poultry, milk and eggs that contain high saturated fatty acids.