Today we will make a stewed fish.
Clear stewed fish is a delicious soup dish, soup thick white, tender meat, with the effect of tonifying the qi and stomach, strong muscles and bones, tonifying the liver and kidneys; very suitable for pregnant women, women in labor, the elderly, and children to eat, so that you can maximize the retention of the nutritional value of the fish, there is a good thing to know how to share, the small fish to share the good practices to you.
Detailed steps of stewed fish
1. Ingredients: carp half, a section of green onion, a small piece of ginger, garlic four or five cloves.
Seasoning: salt 1 small spoon (2 grams).
2. Cut the carp in half, use half is good; fish tail at the head and a cut, take out the fishy line.
3. The pot at home is a bit small, it's not too convenient to do the whole fish, let's cut it from the center.
4. Onion cut into pieces, ginger sliced, garlic with a knife pat on the line.
5. Start the pot, the pot dry, pour oil in the pot; oil temperature burned to fifty percent hot, into the ginger, and then into the carp, turn to medium heat to the carp to fry a little bit (the fish should be fried in the stew, directly stew, the soup does not whiten).
6. After the carp is slightly set down, turn the fish over and fry it; then put in the green onions and garlic, pour in the water over the fish, and boil it over high heat (add enough water at one time, adding water halfway through will affect the whiteness of the soup).
7. After boiling, turn the heat down and simmer for 30 minutes, which will make the soup a little white, and a little while more dense white.
8. Thirty minutes later, turn off the heat; use chopsticks to pick out the green onions, ginger and garlic, and then, put a small spoonful of salt seasoning (salt should be the last to put, so that the fish will not be firewood), mix well, and serve can be.
9. Nutritious and delicious fish stew will be ready!
Tips
1. Add enough water at one time, adding water in the middle will affect the whiteness of the soup.
2. Fish should be fried before stewing, directly stewed, the soup is not white.
3. Salt should be put in last, so that the fish will not be firewood.