How can I get rid of the fishy smell of the stewed crucian carp?

Pay attention to the following points in stewed crucian carp, the crucian carp made has no fishy smell.

One: The internal organs of the fish must be cleaned, and the black membrane in the stomach must be cleaned.

It is caused by long-term pollution of toxic ingredients such as bacteria, pesticides, and dirt in the water. It is harmful to eat.

Two: tendon pulling;

Three: add a little cooking wine to marinate, or boil a few drops of liquor;

Four: Add a few slices of ginger while cooking.

Stewed crucian carp 500 grams of crucian carp, 50 grams of shiitake mushrooms, 25 grams of winter bamboo shoots, 25 grams of cooked ham, green onions, ginger, Shao wine, lard, chicken powder, salt. 1. Clean up the crucian carp, wash it and drain it, use a knife to draw fine lines on both sides of the fish, and marinate the fish for a while with Shao wine and a little salt; Cut the green onion into sections, slice the ginger, and slice the mushrooms, ham, and bamboo shoots. 2. Put the crucian carp in the soup basin, put in the mushrooms, bamboo shoots, ham slices, lard, green onions, ginger, pour in the soup mixed with chicken powder, steam it for half an hour with a strong fire, take it out, and pick up the green onion and ginger.

Fry the fish first (this is a must to remove the fish) and then add water and ginger slices to stew, and finally add salt.

You can put some vinegar or white wine.

Stewed crucian carp soup master these 3 skills, delicious and nutritious, fish soup is thick and white without fishy smell.

How to stew crucian carp soup: The chef teaches you a way to make the soup thick and without fishy smell.

The methods for removing the fishy smell of crucian carp soup are:

Add a small amount of liquor when cooking, the fishy effect is good, and there is also the fragrance of wine. Blocks.

Add mushroom accessories when cooking, because mushrooms have the effect of increasing flavor and freshness.

Common crucian carp soup to remove the fishy smell:

Ingredients: crucian carp.

Excipients: 2 green onions, 2 slices of ginger, 2 tablespoons of cooking wine, half a tablespoon of salt.

Method: 1. Wash the crucian carp. Drain the water, heat the oil pan, the oil should be a little more, the oil should be boiled until 7-8 hot, put in the crucian carp and fry.

2. Fry the fish in oil on both sides until lightly browned.

3. Put the fish in a casserole, add green onion and ginger, add cooking wine after boiling, change to low heat and cook until the soup turns white, then add vinegar, and simmer for about 25 minutes.

4. Put salt and chicken essence before cooking, and sprinkle with chopped green onions.

White radish crucian carp soup.

Therapeutic effect: dissolve phlegm and relieve cough, appetize and eliminate appetite, improve immunity.

Nutritional value: protein, dietary fiber, vitamin A C E, calcium, iron, zinc, phosphorus.

Suitable for people: The general population can eat, and the soup is also suitable for babies over 7 months old.

Contraindications: Radish is cold and good for the intestines, and those with spleen deficiency and diarrhea should eat with caution or less.

Ingredients for white radish crucian carp soup.

The main ingredients are crucian carp, white radish, carrots, vegetable oil, salt, chopped green onions.

Preparation of white radish crucian carp soup.

1. Wash the crucian carp; Peel and shred white radish and carrot; Wash the green onion and cut into sections.

2. Put the vegetable oil into the pot, put the crucian carp into the pot and fry it, and fry it on both sides to bring out the fragrance.

3. Add an appropriate amount of water to the pot, put in shredded white radish and shredded carrots, simmer over low heat after the water is boiled for 1 hour, when the soup is milky white in the pot, add salt to taste, and sprinkle in chopped green onions.

The efficacy and function of white radish crucian carp soup.

Crucian carp has the effects of clearing heat and detoxifying, clearing the heart and moistening the lungs, diluting water and reducing swelling, replenishing deficiency in the middle, warming the stomach and eating, and invigorating qi and strengthening the spleen. White radish has the effects of lowering qi, eliminating food and accumulation, nourishing yin and moistening the lungs, detoxifying and rejuvenating, diuretic and laxative. White radish crucian carp soup This soup has the effect of dissolving phlegm and relieving cough, appetizing and digesting, eliminating fat**, improving human immunity, preventing colds, and also has an obvious effect on promoting intellectual development.

Such a recipe can not only have the effect of strengthening the spleen and stomach, but also diuresis and swelling, can have the effect and effect of reducing fat, and also has the effect of preventing colds.

One of the most important things to do when making crucian carp soup is to pay attention to the heat.

The steps are as follows: buy two freshly killed crucian carp of moderate size. When washing, all the fish scales should be cleaned, and the fish belly should also be washed, so as not to make the soup smell fishy;

After washing, apply appropriate salt to the fish and let it marinate for 10 minutes;

Prepare three chives, wash them, knot them and set aside;

Slice a few slices of ginger (depending on the size and amount of the fish);

Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire;

The oil should not be too hot, turn the heat low, gently put the fish into the pot, and at the same time put in the ginger slices, and turn the heat up;

Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown;

During the frying process, pay attention to turning the pan to make the fish evenly fried;

Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil;

Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white;

Add MSG and cook for two minutes.

At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk.

Remove the fish blood: The fishy smell of crucian carp is heavier, so it quickly drains the blood when killing the fish to avoid too much fish blood from seeping into the fish, which is difficult to deal with and retains a heavier fishy smell. Strong tea with water:

The taste of tea is fresh, after killing the crucian carp, soak it in strong tea with water for 10-15 minutes, which is conducive to preventing the spread of fishy smell, or when stewing, add some strong tea mixed with water, which can also play a certain role in removing fish. <

1. Drain the fish blood: The fishy smell of crucian carp is heavier, so the blood is quickly drained when killing the fish to avoid too much fish blood from seeping into the fish meat or capillaries, which is difficult to deal with and retains a heavier fishy smell.

2. Strong tea mixed with water: the tea taste is fresh, after killing the crucian carp, soak it in strong tea with water for 10-15 minutes, which is conducive to preventing the spread of fishy smell, or when stewing, add some strong tea mixed with water, which can also play a certain role in removing fish.

3. Put vinegar and ginger to remove the smell: When simmering crucian carp soup, you can add a small amount of vinegar to cold water or put a small amount of pepper and bay leaves. After such treatment, the crucian carp can reduce the earthy smell. You can also put ginger, or you can remove the fish.

4. Soak in salt water, wine, milk: crucian carp belongs to freshwater fish, fish meat may sometimes have an earthy smell, it is recommended that the fish be cleaned in salt water, or soak the live crucian carp in salt water, the salt water enters the blood through two gills, and after an hour, the earthy smell can be greatly reduced. If it is a dead crucian carp, soak it in salt water for two hours to remove the earthy smell.

When simmering crucian carp soup, soak the fish in rice wine, soak the fish in milk for a while, or marinate it in red wine to eliminate the fishy smell.