Universal fish stew method, no matter what fish, stew according to this method, the meat is tender and the soup is fresh, and there is no fishy smell.

Marine fish is rich in nutrients, containing unsaturated fatty acids, vitamins A and E, and no excess fat. It can supplement protein needed by human body, help to improve immunity and memory, and is a seafood product suitable for all ages.

There are many cooking methods for marine fish, such as steaming, stewing soup, boiling, stewing in sauce and frying. No matter which cooking method, it has its own unique taste. Among them, steaming and stewing soup is a common practice. The steaming method is relatively simple, but it takes a little skill to stew delicious fish soup.

Many people like to drink fish soup, but they don't know the right way to stew fish soup. Some stewed fish soup, the fish is not tender, the wood is old, the soup is not fresh, the smell is heavy, and the fish soup is not strong. That's because the method is wrong. In fact, as long as the method is right, the fish is tender and tasteless, nutritious and delicious, and the whole family loves to drink it.

When stewing fish soup at home, just remember three tips. No matter what kind of fish, stewed fish is fresh and tender, without fishy smell. Sharing the method of stewing fish soup in coastal areas is the experience summed up by the older generation of fishermen. Friends you like can try it.

Stewed grouper with cucumber

Ingredients: grouper, cucumber, angelica, medlar, ginger, onion and salt.

Production steps

1. Remove fish gills and clean fish bellies. There is a black film on the belly of the fish, which must be cleaned up. That is the main source of fishy smell. Cut the fish into pieces of moderate size. Cut the fish into small pieces. It is easy to stew fish if it is too small.

2. Pour an appropriate amount of cooking oil into the pot, add ginger slices and stir-fry until fragrant, then pour the fish pieces and fry over high fire until the fish pieces are shaped and slightly browned on both sides.

3. At this time, pour a proper amount of cold water until the fish pieces are not submerged. After the fire boils, add cucumber and angelica.

4. Cook the fish soup with high fire until it is thick and milky white, and then turn to medium heat to stew until it is cooked.

Finally, add some salt to taste, add medlar to decorate the fish soup, which is tender and smooth, nutritious and delicious, and just stew it out.

Tips:

1. The fish soup you want to stew is thick and tasteless. The step of frying fish pieces is essential. First, the fish pieces can be shaped to prevent loosening; Secondly, frying fish pieces can reduce the fishy smell.

2. When frying fish pieces, don't turn them over in a hurry just after cooking, so as not to break the skin and scatter them.

3. Add cucumber stew here. You can change it into tender tofu or Chinese cabbage according to your own taste. It tastes good.