What do you need to do if you want to make the fish without a fishy smell?

There are a lot of fish to eat, but there are not many people who can cook fish, and it is relatively difficult for novices in the kitchen to cook a fish. Unlike pork and beef, the fish is very tender and has a fishy taste, which requires some skill when cooking. It is not so simple to get rid of the fishy smell, and it is even more difficult for novices, many people will cook other dishes, but the fish is not delicious.

If you want the fish to be made without a fishy smell, don't just put these few things, one trick will teach you to get fishy and greasy! I received two beautiful bulb fennel, and my friend who knew that I like to cook would buy special ingredients and give them to me when he saw them, and I didn't want to make repeated dishes, so I re-flipped through the previous few cookbooks, and found that no matter how many times I read them, I could still find dishes that I hadn't noticed before.

<>Braised large yellow croaker].

Ingredients: 1 large yellow croaker, appropriate amount of green onion and ginger, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 large ingredients, 1 tablespoon of sugar, 1 tablespoon of vinegar, appropriate amount of salt, appropriate amount of cooking oil.

Method: The first step, first of all, we clean the fish, fish scales, gills and fish viscera are very fishy, must be cleaned up, and then cut three obliquely on the fish after cleaning, so as to facilitate the taste.

Step 2, then heat the oil, after the oil is hot, put in the fish and start frying, fry on low heat for 2 minutes, then add green onions, ginger and ingredients and stir-fry until fragrant.

The third step is to pour in an appropriate amount of water, add light soy sauce, cooking wine, sugar, vinegar and salt, bring to a boil over high heat, cover the lid and boil until the juice is reduced, and you can get out of the pot.

Tips: 1. The fish does not need to be marinated, the fish can be cleaned, and the fishy smell of the fish meat is not heavy, but the viscera, scales and gills are fishy, especially the black membrane in the belly of the fish, which should be scraped clean with a knife.

2. Whether it is stewed soup or braised wine, the fish needs to be fried first, and the process of frying is the effect of removing the fish, and after frying, the fishy smell will be less.

3. Fish is rich in nutrients, rich in protein, amino acids, minerals, etc., so children should eat more fish and meat to nourish their brains.

You can wash the fish in salt water a few times, then place it in cold water, and add an appropriate amount of vinegar, pepper and bay leaves, which will help reduce the fishy smell of the fish.

Whether it is steamed, stewed or fried fish, cooking wine is indispensable when making fish, and garlic and chili peppers have the effect of removing fish.

First of all, clean the fish, spread the whole skin with ginger slices evenly, and put green onions, ginger, garlic and cooking wine in the pot while the fish is cooking.

The internal organs and black membrane of the fish should be scraped clean, especially the black membrane will emit an unpleasant fishy odor, which will affect the taste of the fish. The gills are especially fishy, and they must be too clean, which will also affect the deliciousness of the fish. Whether it is freshwater fish or saltwater fish, if you choose to stew, you must marinate it in advance, which can effectively remove the fishiness and is very flavorful.

If you want the flavor to be fragrant, you can fry the fish with lard, and use green onions, ginger, garlic, and dried chili peppers to stir-fry the sauce, and the bean paste should be fried to bring out the flavor of the sauce, and the same is true for other sauces.

If the fish is large, it will be difficult for the middle part to absorb the flavor and it is easier to retain a fishy smell. So it is advisable to cut it into small pieces. If you want to make braised whole fish, use a knife to make a few cuts back and forth on the flesh.

In addition to the above liquor, ginger, vinegar, etc., you can also use existing spices and ingredients to remove the fishy flavor, such as lemon, which can remove most of the fishy smell, such as adding a few slices of lemon to marinate before grilling fish, and the marinating effect is very good.

<> in the process of cooking, we can take the following ways to remove the fishy smell, such as adding onions, ginger and garlic to increase the flavor to remove the fishy smell, and you can remove the fishy smell by frying and other cooking methods, etc., and then after the fish is ready, you must eat it while it is hot, and the dish also has a certain fishy smell when it is cold. After cooking cooking wine in oil, you can take away part of the fishy smell after the cooking wine volatilizes! For example, adding oyster mushrooms, mushrooms have the effect of increasing flavor and freshness, and the meat of oyster mushrooms is thick, crisp and tender, and has a faint almond fragrance.

It is best to sprinkle some chicken fat or lard on the fish before steaming to make the fish more tender. You can also seal the plastic wrap to prevent the umami of the fish from running away or dripping with steamer water to dilute the taste of the fish.

The cleaned fish still has some fishy smell. This fishy smell is the normal taste of fish, and it is delicious when made into a dish. Propylene sulfide compounds are highly volatile, and when exposed to high temperatures, they can emit a strong spicy odor, so they help to remove fish.

This method uses spices to mask the fishy smell of the fish. The use of liquor will increase the effect of removing the fish. Coat the inside and outside of the fish with your hands with white wine to achieve the effect of removing the fish.

First: Remove the blood of the fish. Fish blood is an important part of the fishy smell, so we try to rinse all the fish blood before cooking, so that a large part of the fishy smell can be removed.

Therefore, after removing the internal organs of the fish, the black membrane should be completely scraped off, and the fish belly should be rinsed with clean water when scraping the black membrane to prevent the dirt on the black membrane from contaminating the fish meat.

Third: Pull out the fishy bones. There will be a bifurcated bone between the gills and throat of the fish, this bone is the fishy bone, we also have to pull it out when handling the fish, and we must pull it out together with the blood clot on it, so that when cooking the fish, it will not secrete and emit a fishy smell.

Fourth: Wash the epidermal mucus. The epidermis of all fish basically secretes some mucus, which can provide protection to the fish, but it is also a kind of fishy smell**, so be sure to remove it as much as possible.

The way to remove it is to scrub it with salt and then rinse it with clean water, so that the fish will no longer secrete mucus and can be cooked with confidence.

Before we cook fish, we must remove the fishy line on the fish, and we must also marinate it with cooking wine, ginger slices, and green onions for about half an hour, so that we can remove the fishy smell.

Marinate with ginger, when steaming, shred the ginger and spread it on the fish to remove the fishy smell; Smear the fish body with red wine and let it stand for a period of time to remove the fishy smell; Use salt water to remove the smell, soak the fish in salt water for about an hour, you can effectively remove the fish; Lemon to remove the fishy smell, slice the lemon or squeeze a little lemon juice, put it on the fish, can effectively remove the fishy smell; You can use tea to remove the fish, and you can make the fish in tea for 10 minutes.

Add chicken fat method: When making steamed fish, in addition to putting the seasoning, put a piece of chicken fat on top of the fish, so that the fish absorbs the chicken fat, and it will be smooth and delicious after steaming.

If the prepared fish has a fishy smell, it can be returned to the pot for processing. Pour the boiled fish back into the pot, drop a few drops of white wine, add an appropriate amount of ginger slices and tea seed oil, cover the pot, and cook over medium heat until the oil boils, which can remove the fishy smell. Fish are fishy, if you want to completely remove the shield, you can cut a few slices of ginger before making fish, put it in the fish pieces, and then pour in some white vinegar, stir well with your hands, let it stand for 2 hours, then rinse it with water, add a little salt, and stir it evenly again.

Eating fish in autumn and winter is a good time for the weak to take supplements, and fish is a good aquatic food for tonic, which is not only delicious, but also has high nutritional value. It contains twice as much protein as pork and is a high-quality protein. The fat content of fish is very low, and the fatty acids in it have been proven to lower blood sugar, protect the heart and prevent cancer.

However, from the perspective of traditional Chinese medicine, fish such as hairtail, silver carp, eel, etc. are all warm foods, and eating too much can easily lead to the accumulation of internal fire, which is often referred to as "fish make fire". Therefore, people with high internal heat and yin deficiency and fire constitution should eat less warm fish.

Fish is a very common meat food in our daily life, I believe everyone should be familiar with it, fish meat is rich in protein and other nutrients needed by the human body, which can supplement the nutrients needed by our body every day, especially for some people who are **, they will choose fish as daily meat to supplement the nutrients required by the human body, because eating fish does not have to worry about getting fat, and we often encounter some problems when dealing with fish, Because if the processing is not clean enough, the fish we make will be particularly fishy, so today we will talk about how to treat the fish before cooking, so that there will be no fishy smell. <>

First of all, when we purchase fish in the market, we must buy fresh and lively fish, and the fresh live fish will not have a fishy smell; Secondly, when we deal with the fish, we must treat the gills, scales, internal organs and other parts of the fish, if the fish we buy is a marine fish without scales, we need to use a knife to gently cut a few knives on the fish, and then completely tear off the black membrane on the fish and then clean it before pickling. Special attention should be paid to the fact that the fish must be cleaned many times to ensure that some of the dirty things on the fish are completely cleaned, if the treatment is not clean, there will be a fishy smell; Then it is to marinate the fish that we have processed, in the process of pickling, we need to prepare cooking wine, salt, chives, ginger shreds, lemons, etc., we need to use salt and cooking wine to evenly smear the fish and then add lemon, ginger and chives and stir evenly to marinate for about 10-15 minutes, so that the marinated fish will not have a fishy smell. In particular, we should emphasize that you should never use vinegar to marinate the fish to remove the fishy smell, because if you use vinegar to marinate the fish, the fish we make will not be delicious enough.

The nutritional value of fish is very high, and the ingredients of fish are easy to obtain and simple to make, we can eat more fish food in our daily life, which can well supplement the nutrients needed by our body and enhance the body's resistance.

When cooking fish, you can put some bay leaves or lemon leaves in the fish, or you can pour some wine into the fish, so that you can remove the fishy smell of the fishy meat.

When cooking fish, be sure to remove the fishy line, which is particularly close to the abdomen, and there will be no fishy smell after removal.

You can pour some cooking wine on the fish before cooking, so that you can remove the fishy smell of the fish and eat it more deliciously.