How can I make soup with sea fish without being fishy, and what kind of soup with sea fish is good?

Put ginger slices in the oil and add cooking wine and water once after frying.

<>, there are many marine fish suitable for stewed soup, among which the more common ones are:

1. Grouper, grouper is rich in nutrition, the meat is delicate and white, similar to chicken, known as sea chicken, and it is also a low-fat, high-protein high-grade edible fish, which is promoted by Hong Kong and Macao as one of the four famous fish in China, grouper stewed soup is delicious, and the soup is delicious;

2. Sea bass, the body size is larger, divided into white bass and black sea bass, sea bass is thick and long, rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients, sea bass stew soup is also delicious, suitable for use as a tonic to eat;

3. Treasure fish, high gelatin content, delicious taste, rich in nutrition, Chinese edible method for steaming, stewing, its head, bones, skin, fins can be made into soup;

4. Salmon, salmon body side flattened, back raised, teeth sharp, scales small, silver-gray, salmon meat is tight and delicious, the meat color is pink and elastic, salmon is usually used to make miso soup, its stew soup is delicious.

Ingredients: Appropriate amount of deep-sea ice fish.

Excipients: appropriate amount of green onion and ginger, 1 tablespoon of rice wine, appropriate amount of refined salt, half a spoon of sugar, appropriate amount of steamed fish soy sauce, a little monosodium glutamate, 25 grams of whole egg liquid.

Steps: 1. Clean the icefish.

2. Put the egg mixture in a pan and fry it.

3. Fry lightly yellow on both sides.

4. Add green onion and ginger.

5. Add rice wine and steamed fish soy sauce.

6. Pour in boiling water and saccharin salt.

7. Simmer for 15 minutes and turn off the heat.

8. Finished product drawing.

Ingredients: 6 marine fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of green onion, 1 red pepper, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic.

1. Ingredients: 6 marine fish.

2. Wash the scales, gills and internal organs of the fish, and chop the green onions, ginger and garlic.

3. Heat the oil, add the green onion, ginger, garlic and red pepper and stir-fry until fragrant.

4. Put in the sea fish and turn on the high heat.

5. Cook in cooking wine.

6. Cook in vinegar and rely on high heat to evaporate excess water to achieve the purpose of removing fishy smell.

7. Add light soy sauce.

8. Add an appropriate amount of water.

9. After boiling, do not cover and simmer for about 10 minutes. Season with salt in the middle.

10. Prepare pepper and coriander for stewing.

11. In order to evenly absorb the flavor, turn the fish on top over. Add pepper and simmer for about 3 minutes.

12. Add coriander and monosodium glutamate to enhance the flavor.

13. After the heat is collected, turn off the heat.

14. Remove from the pot and serve on a plate.

The practice of stewing sea fish.

Fry first, this is a common step for stewing fish, pay attention when frying, heat the oil in the pan, wait until the pan is completely heated to smoke slightly (don't be afraid) and then put in the oil, also until it is slightly smoking, and then put the fish in the pot, so that the fish skin will not stick to the bottom of the pot.

Fry until golden brown on 2 sides, add water, green onions, ginger slices, a little cooking wine, garlic slices, salt, and it is best to add some soy sauce.

Fish stew in sauce.

Ingredients: 1 sea fish, 200 grams of pork belly, 3 dried red peppers, a small bowl of bean paste (diluted), soy sauce, white vinegar, green onions, ginger and garlic, and large ingredients.

Method 1: After removing the scales of the sea fish, change the oblique knife and stuff the garlic, ginger and green onions into the stomach.

2. Pour in hot oil and stir-fry the pork belly.

3. Put the fish in the pot until the meat turns golden brown.

4. After the two sides are golden brown, pour in a little white vinegar, add the sauce and put in the red pepper at the same time, pour in the water, the fish is good, pour in the soy sauce at the same time, boil the guy over high heat and simmer.

5. Add monosodium glutamate and a little sugar to the juice.

Answer: 1. Appropriate amount of seasoning salt, appropriate amount of vinegar, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of blending oil, 1 red pepper, appropriate amount of pepper, appropriate amount of coriander. 6 marine fish.

2. Wash the scales, gills and internal organs of the fish, and chop the green onions, ginger and garlic.

3. Heat the oil, add the green onion, ginger, garlic and red pepper and stir-fry until fragrant.

4. Put in the sea fish and turn on the high heat. Cook in cooking wine.

5. Cook in vinegar and turn on high heat to evaporate excess water to achieve the purpose of removing fishy smell.

6. Add light soy sauce. Add an appropriate amount of water.

7. After boiling, do not cover and simmer for about 10 minutes. Season with salt in the middle.

8. Prepare pepper and coriander when stewing.

9. In order to evenly absorb the flavor, turn the fish on top over. Add pepper and simmer for about 3 minutes.

10. Add coriander and monosodium glutamate to enhance the flavor.

11. After the heat is collected, turn off the heat. Remove from the pan and serve.

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It is often steamed silver cod, dragon fish, large yellow croaker, sea bass, and good soup.

1. Fresh sea fish maw can be used to make soup, and the taste is very delicious.

2. How to make soup with fresh sea fish and fish maw:

1. Cut the fish maw into small pieces for later use.

2. Put ginger slices in fish maw and quail, add light soy sauce to green onions, and marinate in peanut oil.

3. Blanch the sheep placenta in hot water and overcool, and fry the chives in a hot pot.

4. Put in the sheep placenta and add raw soy sauce to the incense, and splash a small amount of liquor to remove the smell before turning off the heat.

5. Put the marinated fish maw, quail and fried sheep placenta into the clay pot.

6. Add the longan meat and Qingbuliang, add water and bring to a boil.

7. After the fire boils, turn to low heat and boil for more than 1 hour, during which the soup foam can be removed with a spoon, and salt is added to taste before turning off the heat, and the fresh fish belly soup can be drunk.

1. It is extremely important to deal with marine fish, to scrape the scales as much as possible, and to rinse the internal organs, scales and blood of the fish;

2. You can hold it to remove the fishing line, and then the fish can be processed before cooking, such as marinating it with a little salt, or using cooking wine, Chen Duan Yuanqi vinegar, soy sauce, etc. to adjust the taste;

3. When you officially start to make marine fish, you can use garlic, ginger slices, cooking wine, cracked vinegar, etc. to marinate, which can achieve the purpose of removing fish.

<> ingredients: fresh sea fish, green onions, ginger.

The method touches the round beat:

1. Remove the scales and internal organs of the fish, wash the green onions, cut the cavity into chopped green onions, wash and cut the ginger into shreds.

2、.Heat the oil and add the shredded ginger, then fry the fish together until fragrant.

3. Fry the fish until golden brown on both sides, then add water until the fish is covered.

4. Bring to a boil over high heat, turn to low heat, and slowly boil until the fish soup is thick, add salt and chopped green onion to taste.

5、.Remove from pan and serve on a plate.

Introduction to Sea Fish: Sea fish, pronounced hǎi yú, is a fish that lives in the sea, such as hairtail, yellow croaker, etc. Marine fish will die in fresh water for the following reasons:

The sea water is dense and the pressure is strong, and the sea fish will die when they enter the fresh water because the blood pressure of the sea fish adapts to the sea water pressure, and the fresh water pressure is small after entering the fresh water, and the blood pressure of the sea fish exceeds the water pressure and causes the blood vessels to burst and die.

Marine fish is rich in nutrients and is suitable for braised and steamed cooking methods.

When we eat fish, we are enjoying the food, in fact, the fishy smell of raw fish is unbearable, but after cooking, if you can still eat the fishy smell is actually more terrible, the fish will have a fishy smell because the protein of the fish meat is in contact with the air or microorganisms and rotten, so it may produce taste, and the production of trimethylamine substances is the main reason for the fishy smell of fish, want to remove the fishy smell, in the cooking of multiple steps:

Green onions, ginger, garlic and other spices grinding mud to remove the fish, with green onions, ginger, garlic and other stir-fry is very common, because they contain spicy organic substances, boiled and fried can have a fishy effect, want to strengthen the fishy, you can change the general spices into slices or shreds to grind into puree to cook, grinding into puree after the release of spicy flavor is stronger, such as scallion roasted fish can be used a small amount of green onion to stir-fry, in the sauce to add onions, garlic paste to cook together.

You can also smear ginger and garlic paste in the raw fish meat for a period of time to remove the fish, or try to use Western-style bay leaves to remove the fish.

Spread rice wine or vinegar on the fish to marinate, everyone is used to adding rice wine or vinegar to taste and remove the smell during the fish cooking process, try to apply rice wine on the raw fish meat before cooking, and wait for a while, wait for a while to let the rice wine taste. If you are worried that vinegar will make the fish taste too strong, you can also soak the fish in water before cooking and put a few drops of vinegar in the water in which you soaked the fish to reduce the fishy smell.

Before cooking, the fish can be scalded quickly by boiling water, and the possible fishy smell can be reduced during the subsequent cooking.

In addition to treating it before doing it can reduce the fishy smell, for many fish that are more likely to have a fishy smell, you can use a heavy flavor of the fish to deal with it, such as using the common bean paste, pepper, chili pepper and the fragrance and spiciness to cover the residual fishy smell. If you don't like spicy food, you can use miso sauce with ginger and other seasonings to grill or grill fish, which can also cover out the fishy smell of fish.

Green onions, ginger, garlic and other spices grinding mud to remove the fish, with green onions, ginger, garlic and other stir-fry is very common, because they contain spicy organic substances, boiled and fried can have a fishy effect, want to strengthen the fishy, you can change the general spices into slices or shreds to grind into puree to cook, grinding into puree after the release of spicy flavor is stronger, such as scallion roasted fish can be used a small amount of green onion to stir-fry, in the sauce to add onions, garlic paste to cook together.

The main way to remove the fishy smell is to add some chili peppers, which can effectively remove the fishy smell.

Marine fish is quite rich in minerals, and 100 grams of marine fish generally contains milligrams of iodine. In addition, per 100 grams of marine fish contains 310 mg of phosphorus, 35 mg of calcium, 300 mg of potassium, 90 mg of sodium, 200 mg of sulphur and 120 mg of chlorine.

**。Marine fish is also quite high in vitamins, 100 grams of marine fish generally contain mg of vitamins, mg of vitamins, mg of vitamins, mg of niacin.

In particular, caviar is extremely rich in vitamin B1 (mg 100 g) and vitamin B2 (mg 100 g), which is a health food with high nutritional value.

**。Nutritional value and efficacy.

1. Nootropic and anti-aging: Marine fish is rich in sodium, potassium, calcium, phosphorus, zinc, selenium and other minerals, which are beneficial to iron supplementation.

Marine fish contain more lecithin, which can increase intelligence to a certain extent, control the degeneration of brain cells, and have anti-aging effects.

2. Calcium supplementation: sardines, saury and other marine fish are rich in vitamin D, which can help the human body absorb calcium, beneficial to the growth of bones and teeth, and is undoubtedly a good food for growing and developing teenagers and middle-aged and elderly people.

Just put some orange slices in it.

The marine fish recipe is as follows:

1. Braised sea fish

Ingredients: about 1 pound of sea fish, two green onions, an appropriate amount of ginger, 3 cloves of garlic, and a little coriander. 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 teaspoon salt, 1 tablespoon vinegar, granulated sugar.

2 teaspoons, 2 tablespoons of rice wine, 1 cup of water.

Method: 1. Wash and dry the fish, and touch it thinly on both sides with flour, so that the fish is not easy to be fried.

2. After the oil is heated, turn off the low heat and fry the fish, wait until one side is golden brown, then flip and fry the other side, and pour out the excess oil after all sides are fried.

3. Put all the seasonings into a small bowl, stir into a uniform soup, it is best to taste whether it is salty and sweet, and add something if the taste is not enough.

4. Then pour the soup into the pot, stew the fish over medium heat, and put the green onion, ginger and garlic together at the same time, simmer for about 10-15 minutes, if the soup can not submerge the whole fish, you can use the spoon to continuously scoop up the soup and pour it on the fish, it is best not to turn over the fish in the process of burning the fish, the fish meat is easy to break.

5. When the soup becomes less and thicker, turn off the heat and remove from the pot, and put some coriander on it to garnish.

2. Steamed salty sea fish

Ingredients: 1 piece of sea fish, appropriate amount of ginger slices, 1 chili pepper.

Method: 1. Wash the fish, take the middle three pieces of fish meat, sprinkle an appropriate amount of salt, and put it in the refrigerator to marinate for 48 hours.

2. Wash off the salt on the fish, put ginger slices and chili peppers, and add a little monosodium glutamate.

Sprinkle with an appropriate amount of rice wine and set aside.

3. Add an appropriate amount of water to the pot, boil over high heat, and steam the fish for 15 minutes.