No matter what kind of fish you make, don't use cooking wine to get rid of the fish! Teach you 3 tricks, go to the fishy and increase the fragrance, and rush out of the pot to eat!
Today I will teach you 3 skills, so that the fish is soft and fragrant, without a little fishy smell, and rush to eat it out of the pot.
Today I will teach you to stew a pot of carp, the method is universal, choose other fish, prepare a carp, 3 taels of pork belly, a piece of old tofu, green onion, ginger, light soy sauce, oyster sauce, miso, pepper, etc. The pre-treatment of fish meat is very important, and the four parts of fish scales, gills, internal organs and black membrane must be cleaned, otherwise the fishy smell will be very strong. After processing, rinse it, cut a knife on the fish, put it in a large basin, and then marinate it, also to remove the fish. Add green onions, ginger slices, cooking wine, pepper and coat evenly and marinate for at least 20 minutes.
The purpose of marinating is to remove the smell and taste, and after the fish is marinated, dry the water with a paper towel to prevent it from sticking to the pan when it is put into the pan, so that the skin will not break. Rinse the old tofu and cut it into large pieces for later use. Heat the oil in a wok, put the tofu cubes in the pan and fry until the surface is golden brown. Pour out the excess bottom oil, add an appropriate amount of cold oil, fry the carp in the pan, the fish will not stick to the pan under the cold oil, turn over and fry the other side after frying the yellow on one side, add minced green onions and shredded ginger after the two sides are golden and stir-fry, today's first fishy skill is to increase the sauce, people who love spicy can use bean paste, and people who don't eat spicy can use soybean paste, sweet noodle sauce, etc., after frying the sauce fragrance, it can effectively remove the fishy flavor and increase the flavor, which is very delicious.
I use soybean paste, the sauce is fragrant, the fish body is covered with thick sauce, pour a spoonful of cooking wine along the edge of the pot, put the fried tofu cubes in, pour in the appropriate amount of boiling water to cover the ingredients, stew fish must add boiling water, the fish will not have a fishy smell, the fish soup is fragrant and thick. Add salt, light soy sauce, oyster sauce and pepper to taste, and throw in an star anise. The second trick is to add sugar, which can improve freshness when cooking, and fish stew can also remove the fishy smell. When stewing fish, the best way to remove the fishy smell is to use bean paste and sugar, which is more fragrant, fresh and flavorful than just adding cooking wine.
Cover the pot and simmer over high heat for five minutes, then slice the pork belly on top of the fish, continue to simmer for ten minutes on low heat, the third technique is to add the pork belly, the fragrance of the pork belly can effectively cover the fishy smell, the fragrance is delicious and not greasy. After the pork belly is stewed, the delicious fish stew with iron pot sauce is ready, and it is simply delicious. Every time I use this method to make fish, there is no fish left, and even the soup is used to soak in rice and eat it all. Whether it is stewed fish and boiled fish, it is "layman" to remove the fishy and only add cooking wine! Teach you special methods, more fragrant, fresher and more flavorful.
After turning off the fire, lift the lid of the pot, the house is full of fragrance, fish, tofu, pork belly have a strong sauce fragrance, fresh and tender, the soup is even more delicious, eat a pot of warm and nutritious. The fish made in this way does not smell fishy. Directly pour the ingredients in the pot into a large bowl and serve it to the table, sprinkle some chopped green onions and coriander and start eating, and the whole family rushes to soak the rice with the soup. Stewed fish with iron pot sauce is delicious and nutritious.