Key one. Carp fish to remove fishy and bitter treatment: we all know that when making stewed carp, fresh carp need to be scaled, gilled and gutted before cooking. But many people in the production of the time is obviously very clean processing, into the dish is very heavy fishy flavor and also accompanied by a bitter taste. Then? What is the root cause of the fishy and bitter? It is very simple, when we remove the viscera, we will find a layer of black film attached to the inner wall of the abdomen of the carp, many people in the processing will be ignored, and did not deal with it, or processing is not clean. In fact, this is the key to cause fishy and bitter, so it must be removed when handling.
Carp treatment
Key two. Carp sticky pot treatment: this step is also one of the keys, want to make a soup white rich, fresh and delicious stewed carp, it is necessary to stew before the first carp frying to both sides of the golden brown, frying out of the burnt flavor, and then add water to stew. But many friends in the pan frying fish, will encounter sticky pan off the fish skin, not good operation of the problem. Then? At this time we need the assistance of starch, is down to the pan before frying, the fish will be patted powder processing, so you can perfectly solve the problem of sticky pan off the skin is not easy to operate.
Stewed carp
Key three. The size of the fire control: this step needs to pay attention to the use of the size of the fire, frying fish with small and medium frying, stewing in the stew should be used "big fire stew milk white, small fire stew broth skills". So, if you want to make a white, rich stewed carp, you must control the use of fire when cooking.
Well, the above is to make a fresh and delicious "stewed carp" the key to success.
Stewed carp
The following together with the practice;
Stewed carp - features: soup white meat tender, nutritious and delicious, easy to do, a look at the will.
Required ingredients: 1 fresh carp, cooking oil, green onion, ginger, cooking wine, salt, sesame sesame oil, cilantro.
--Start making--
①. First of all, clean the bought carp, remove scales, gills and internal organs. --(Note: When gutting the carp fish in the inner wall of the abdomen, attached to a layer of black film must be removed, which is the key to cause fish soup fishy, bitter.)
Remove the fishy line
②. Cleaned carp to fishy line, change oblique a word knife flower, change the knife good carp evenly patted on a thin layer of starch, onion and ginger peeled and washed, green onion cut into segments, ginger sliced, cilantro washed and cut into segments. -(Note: change the knife distance is not too narrow, about 2-3 centimeters a knife on the line, if the distance is too narrow in the stew, easy to make the fish stew broken.)
Carp reknife
③. Frying pan into the appropriate amount of cooking oil, oil temperature fifty percent hot, into the carp, gently shaking the frying pan, so that it is evenly heated, medium-low heat frying until one side of the golden brown, turn over and fry the other side, to be fried to the carp on both sides of the golden brown, pour boiling water, put onion segments, ginger slices, the appropriate amount of cooking wine on high heat, skimming off the froth, continue to medium-high heat and simmering for 15 minutes, simmering process into the salt, pepper for simple flavoring, to be cooked through the fish! When the soup is milky white, drizzle with sesame oil and sprinkle with parsley. --(This step needs to pay attention to the control of the size of the fire, frying the fish with low heat and slow frying, to prevent the fish frying paste, stewing soup to ensure that the fish is not stewed under the premise of the stewing, to use medium-high heat stewing, because of the large fire stewed out of the soup thick milky white, stewed broth with small fire, which is to determine whether the success of this dish.)
Stewed carp
Stewed carp - the delicious tips
1, in the home to make this dish, the carp does not need to be too large, by the limitations of the kitchen utensils, if the fish is too large, it is not convenient to operate.
2, slaughter fish this step, you can let the boss of the fish to clean up and deal with good, come back directly to clean and change the knife on the line.
3, the knife good carp, pat on the starch can effectively prevent the pan frying carp sticky pan off the skin.
4, the fish frying water, be sure to use boiling water, and once added enough, do not add water in the stewing process, if you have to add water, but also to add boiling water. Avoid adding cold water, fish shrinkage in the cold, fresh flavor can not be better volatile, and affect the final taste.
Stewed carp
Summary
This home cooking stewed carp, practice is very simple, do not need complex seasoning and superb culinary skills, only need to master the cleaning of carp processing and prevent sticking pot skills, as well as cooking the use of the size of the fire, you can easily do the perfect stewed carp.