The reason why fish is so popular is actually related to its nutritional value and taste. It is not only nutritious, but also contains little fat, so it will not be a burden to the body if it is eaten regularly. In addition, fish has always been famous for its delicious taste, and many people are attracted by its delicious taste. The umami taste of fish has a lot to do with cooking methods. Only when cooked properly can the umami taste of fish be released. There are many ways to show the delicacy of fish. Stewed soup is one of them. Fish stew looks simple. If you want to do it well, you actually need to master skills. Many people make mistakes, so the stewed fish soup has a strong smell and no umami flavor.
People often make many mistakes when stewing fish. The most common mistake is to stew the fish directly in the pot. In fact, fish should be treated correctly before cooking in order to stew delicious fish soup. Today I'm going to share with you three things to master when stewing fish. When stewing fish, don't cook it directly. Remember these three points. No matter what fish you stew, the soup is tender and tasteless! Interested friends come and have a look.
Number one: dealing with fish
If you want to stew the fish soup well, you must deal with the fish you bought, because the smell of the fish is heavy. Only by dealing with the fishy smell of fish can we highlight the umami taste of fish, so the treatment of fish is very important. After you buy the fish home, rinse the fish with clear water first, and then clean up the inedible scales, gills, black membranes and other parts of the fish. The black film must be cleaned up. It is harmful to the body and is the source of fishy smell. Clean the treated fish, then cut the fish head and tail with a knife to find the fishing line, pat it and take it out, then put it in a basin, add a little onion ginger and cooking wine to the basin, evenly smear it on the fish, marinate the fish for 20 minutes, remove the fishy smell and marinate it into a bottom taste.
The second point: Fried fish.
After the fish is salted, many people will start to stew the fish directly. You must not stew directly at this time. Stewing fish directly will cook the fish and lose nutrients. If you want fish soup to be thick, you must fry the fish first, and the fried fish will taste more fragrant. Preheat the pan, wipe the bottom of the pan with ginger, then put a proper amount of oil in the pan, pour it out after the oil is hot, and then add cold oil. Then put the fish in the pot and start frying. Don't turn it all the time, gently shake the pan until one side is fried until it is solidified, then turn it over and fry the other side until both sides are golden.
The third point: stewed fish
After the fish is fried, you can start stewing the fish. When you stew fish, you should also pay attention to it. If the water in the pot is hot water, you must not add cold water. Cold water will make the fish suddenly tense, resulting in tight meat. Specific practice: after the fish is fried, add a proper amount of hot water to the pot. The amount of hot water is up to you. If you want soup, add a little more. First, boil the water with high fire, add appropriate amount of minced onion and ginger, then turn to medium heat and continue stewing for about 15-20 minutes. When the time comes, add the right amount of salt, then stew for 5 minutes, cook the salt evenly and let the fish taste. The fish stewed in this way, the soup is tender, milky and delicious.
These are the three points you should master when stewing fish. When stewing fish, don't cook it directly. Remember these three points. No matter what fish you stew, the soup is tender, tasteless and especially fragrant!