What ingredients can be put in stewed fish in water to remove the fishy smell?

Some people like to cook ginger with fish when they cook fish, thinking that it will remove the fish. In fact, it is not the case, putting ginger too early will not play a role in removing the fishy smell of fish. This is because early ginger release makes the protein in the fish body leachate hinder the deodorizing effect of ginger.

You can first boil the fish in a pot for a while, wait for the protein to solidify before putting ginger, or add an appropriate amount of milk or rice vinegar or cooking wine when cooking the fish soup, which also achieves the effect of removing the fish.

1. Cooking wine to remove the fish, when stewing fish, add a little cooking wine, the fishy smell will become very light.

2. Vinegar to remove fish, when stewing fish, spray a little vinegar, the effect of removing the smell is obvious, and it can also improve the quality of the soup to dissolve nutrients.

3. The big material is fishy, and the big material is star anise, which also has a good fishy effect. Use an octagonal pan to fry the fish, but it can remove the smell and increase the flavor of the soup. But only if you like the flavor of the ingredients.

4. Remove the smell of the miso and add a little mish, so that the stewed fish is not only not fishy, but also tastes very delicious, and the sauce tastes very delicious. However, it should be noted that the miso is very salty, and the amount of salt should be reduced.

5. Grass fruit to fish, grass fruit has a strong fishy effect, add a grass fruit when stewing fish, fish soup is delicious and fishy. If you want to put too much grass fruit, the grass fruit has a strong taste, and one can also be broken into half for use, otherwise, a pot of soup can easily become a thick grass fruit soup.

We generally buy fresh fish, the taste is very delicious, but with the extension of storage time, especially in summer, when the temperature is high, the taste of the fish will not only gradually decline, but also produce an unpleasant taste, in the process of cooking fish, I think ginger, green onions, garlic and wine in the kitchen are essential, whether it is steamed or fried, you have to cut some ginger, put some green onions, add two garlic branches, and then soak the fish with some wine, ginger: When the fish is cooked, it is generally cooked with torn ginger and green onions. The peculiar smell of green onion and ginger is used to suppress the fishy smell.

In addition, ginger removes fishy and odors. So when boiling fish, ginger is essential.

After washing the fish, add ginger, green onions, garlic, cooking wine and marinate for a few minutes, or add a little salt to make the cooked fish firmer, because the fishing line will have some earthy smell in the water, after removing it, he can naturally remove part of the fishy smell, but this is not entirely suspicious! Cooking method of fish: first remove the fish viscera, give ten unbroken pots, remove the black part of the fish with a knife, marinate the fish with boiled wine, salt, ginger and green onions, boil the oil in a pot, slowly fry the fish on low heat until both sides of the fish are golden, add boiling water to cook the fish until the soup is white, wash the fish when cooking, and put it in salt, green onion and ginger for more than ten minutes, whether it is boiled or grilled, you can remove the fishy smell.

Generally, the fish suitable for cooking are: grouper, turbot, yellow croaker, etc. Freshwater fish include sea bass, mandarin fish, Wuchang fish, carp, grass carp, etc., although the magenta is different, but the method of dealing with the fishy smell is basically the same; Remove the gills and internal organs, wash them with water, cut some from the back of the fish to the sides of the bones, and marinate the oysters and ginger on the edges and belly of the fish!

Apply the cooking wine to the whole fish, in order to get rid of the shark fin, you can cut the gills from the fin, find a white tendon in the middle of the fish, gently pat the back of the fish with a faka until all the white tendons are pulled out, and then you can use the same method to extract the fish tendon on the other side, wash the fresh fish with salt water, you can remove its earthy smell and make the flavored fish more delicious, there is a white fish tendon under the skin on one side of the carp, which is what makes the fish smell. When you clean the fish, you can remove the white tendons and get rid of the fishy smell.

You can put green onions, ginger, garlic, cooking wine, pepper, chili powder, and marinate the fish, so that you can effectively remove the fishy smell.

Vinegar. Because vinegar can remove odors, especially fishy smells, and the effect is very good, so putting vinegar can effectively remove fishiness.

You can put some ginger slices and cooking wine in it, which are some ingredients with a strong taste, so you can get rid of the fishy smell.

The taste of the fish is very delicious, but if the fishy smell is not completely removed from the fish when the fish is prepared, it will become more and more difficult for the fish to swallow. Fish stew is a popular way to prepare fish, and in the case of fish stew, if you want to make the most of the flavor of the stew, you need to choose the right condiments. This condiment generally has the effect of removing fish, so what will the condiment you choose during the whole process of fish stew have?

What ingredients are used for fish stew.

1. What condiments to put in the stewed fish.

First of all, I talked about green onions. Green onions are divided into shallots and green onions, shallots are sweet, green onions are more fragrant, both can be used as seasonings when making fish, whether it is steamed or stewed, they can be very good to remove the fishy smell, and can also add the aroma of green onions. Subsequently, there is the garlic.

Garlic is the most common seasoning to remove the smell of fish, and it can also make the bird smell of garlic, in addition to the disinfection and sterilization effect, the mustard sauce that must be dipped in the sashimi contains garlic. In the case of frying fish, rub the pot with ginger slices first, which can prevent the pan from sticking, and put a small amount of ginger slices when cooking the fish, which can also remove the fishy smell.

Putting some vinegar when cooking fish can remove the smell very well and can also make the bird have a vinegar aroma. In addition to removing the fishy smell, a small amount of white sugar can also have a very good flavor enhancement effect. Then there are dried chili peppers, which are mainly sweetened to hide the fishy smell, and are best used when making spicy fish.

In addition, there is also rice wine or pure grain wine, which has always been a good condiment for removing fish. Perilla leaves are not common in some areas, and they can remove the fishy smell of other seafood in addition to being fishy. Poria cocos has a particularly good smell of fishy, in addition to removing the fishy, it also has a refreshing and sweet taste.

Sesame pepper is divided into hemp pepper and fragrant sesame pepper, both of which can remove the fish, depending on whether you like hemp taste to choose.

1 Ingredients: grass carp, sauerkraut, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water);

2 Wash the fish and put the flesh of the fish close to the bones. Slice the fish skin side down, slice it diagonally into a fillet about a centimeter thick, and chop the fish steak into pieces about 5 cm long

3 Wash the sauerkraut, drain it with water, cut it into pieces and set aside

4 Add cooking wine, starch, egg whites and salt to the fish fillet

5 Mix the fillets and marinate for 15 minutes

6 Heat oil in a wok, add ginger, garlic and pickled pepper and stir-fry until fragrant

7 Add the chopped sauerkraut and stir-fry for 3 minutes

8 Add an appropriate amount of clear soup or boiling water (the amount of water should be able to cover all the fish fillets) to boil, then put in the fish steak and cook for 10 minutes to bring out the umami

9 Put the sauerkraut in a bowl and set aside, leaving the sauerkraut soup in the pot, so as to prevent too many vegetables in the pot and the fish fillets are not easy to cook

10 Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, burn a little pepper oil and pour them on the fish fillets.

Tips: 1 Grass carp is usually used to make sauerkraut fish, the meat is relatively fatty and tender, and black fish is also a good choice.

2 You can add vegetables such as vermicelli, bean sprouts, and enoki mushrooms to the sauerkraut fish soup;

You can also use the sauerkraut fish soup boiled in the fish steak as the bottom of the pot, which is the sauerkraut fish hot pot.

3 You can also skip the sauerkraut first, and directly put the fish into the fillet, but you have to put out the fish first and then the fish fillet, which can better keep the fish fillet fast and not easy to fall.

The three best seasonings for fish stew are black pepper, aged vinegar, and ginger. Adding a little black pepper to the fish stew will remove the fishy smell from the inside of the fish and make the fish soup more delicious.

When stewing fish, put two slices of ginger to achieve a better fishy effect, so that we are not afraid of the fishy smell of fish and fish soup. When stewing fish, many people like to fry the fish first and then stew, so that the stewed fish is easy to harden, not easy to taste, at this time we add about two spoons of aged vinegar, can make the fish soft, stewed fish taste more tender and flavorful.

The fish stew is prepared as follows:

Ingredients: 1 carp.

Excipients: appropriate amount of oil, appropriate amount of salt, five-spice powder, appropriate amount of black pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of seafood soy sauce, appropriate amount of aged vinegar, a little dark soy sauce, appropriate amount of coriander, appropriate amount of sugar, appropriate amount of liquor, 2 chili peppers, 2 tomatoes.

Steps: 1. A carp, when you buy it, let the merchant deal with it for Brother Zheng, take it back and rinse it several times to control the moisture.

2. Cut off between the middle rulers, and make flower knives on both sides of the fish to facilitate the flavor.

3. Wash and cut the tomatoes into pieces, peel and wash the green onions and cut them into sections; Peel and slice the garlic and peel and slice the ginger.

4. Pat some flour on the surface of the fish to avoid oiling when frying. Add an appropriate amount of oil to the wok, add the fish to the heat for 7, and fry on both sides over low heat until golden brown.

5. Push the fish to the side, add green onion, ginger, garlic, five-spice powder, tomato, white wine, seafood soy sauce, aged vinegar, black pepper, and dark soy sauce to burst out the fragrance.

6. Add an appropriate amount of water, throw in 2 chili peppers, add an appropriate amount of sugar, bring to a boil over high heat, and simmer for about 10 to 15 minutes on medium heat, depending on the size of the fish.

7. Stew and turn off the heat.

8. Take it out of the pot and put it on the plate, this big fish sister also connected it and put it on the plate, which is super large!

Put green onions, ginger, garlic, and cooking wine to remove the fish.

Ingredients: 500g barracuda, 200g tofu

Excipients: 10g of green onion, 3g of ginger, 20ml of cooking wine, 5g of garlic, 5ml of vinegar, 3g of pepper, 4g of salt, 5ml of liquor, 800ml of water, 15ml of peanut oil

1. Remove the scales and internal organs of the barracuda, and wash them.

2. Chop the sections, add green onion and ginger to the bowl, and marinate in cooking wine for 20 minutes.

3. Slice the tofu.

4. Heat the oil in the pan and add the peppercorns to simmer until fragrant.

5. Add the barracuda and fry it on both sides.

6. Add green onions, ginger, garlic, water, salt and bring to a boil over medium heat.

7. Add white wine, vinegar and tofu respectively.

8. Cover and simmer over low heat for 20 minutes.

9. Serve on a plate. <>

When stewing fish, you can use cooking wine to remove the fish, add a little cooking wine when frying the frozen fish, the fishy smell will become particularly large, you can also use vinegar to remove the fish, and the effect of spraying a small amount of vinegar to remove the smell will be particularly obvious when frying the fish; You can choose to use cooking wine, vinegar, big sauce, big sauce is star anise, which also has a good effect of removing the fishy smell, you can also use the sauce, when stewing fish, when you put a little sauce to stew fish, not only will it not be fishy, but the taste is also very delicious.

You can marinate it first, so that you can get rid of the fishy smell; Cooking wine, light soy sauce, oyster sauce, chicken essence, monosodium glutamate, green onion, ginger and garlic, these are all OK.

It should be ginger or cooking wine, and if you don't have it at home, you can also use a little flavor or oyster sauce. It's just that the fish soup is not so white.

1. Tea leaves to remove fishy smell.

With jasmine tea, stew Wuchang fish, tilapia, grass carp, black fish and so on, which can make the fishy to remove the imitation mold crack, and it is delicious and mellow.

2. River fish to remove the earthy smell.

River fish have an earthy smell, you can first put the fish in salt water to clean, and then put it in cold water with a small amount of vinegar, after such treatment, the river fish has no earthy smell.

3. Soak the fish in salt water to remove the fishy smell.

Add half a tael of salt to 5 catties of water, soak the live fish in the salt water, the salt water enters the blood through the two gills, and the earthy smell can disappear after 1 hour. Even if it is a dead fish, soaking it in salt water for two hours can remove the earthy smell.

4. Soak rice wine to remove the fishy smell.

Before stewing the fish, soak the fish in rice wine for 10 minutes.

5. Soak in milk to remove the fishy smell.

Soak the raw fish in 50ml of milk for a while before cooking, to remove the fishy smell and make it taste better.

6. Remove the fishy tendons and remove the fishy smell.

There are two white tendons on both sides of the fish's back, this is a thing that creates a special fishy smell, when slaughtering, pay attention to the preparation and close to remove these two white tendons, and the cooked fish will not have a fishy smell.