Is it OK to eat fish stewed, and can fish be eaten stewed?

When giving food to children, you should pay attention to the problem of fish bones.

Personally, it is recommended to use black fish and catfish without any fish bones to make fish, and if you want to make stewed fish, it is recommended to use the following methods to deal with it.

Choose about 8 taels of crucian carp, in fact, it doesn't matter if it's smaller, and it's more delicious. Dig the belly, remove the gills, and hit the scales.

Heat the oil, put the fish down, fry it for a while, see that the color turns yellow, add water, the amount is set by yourself, and when the water boils, turn the fire to medium.

Stew for about 15 minutes, the soup appears white, in order to ensure the safety of children, we only need fish soup here, mash the fish with a spatula, simmer for about 5 minutes, and then use a colander to remove the fish meat and bones, or only take the milk-colored soup on the surface.

Add salt to the soup, put in a box of lactone tofu, add chopped green onion after the water boils, and the fragrant fish soup stewed tofu will come out of the pot.

The fish meat can be made without discarding. At least you can eat it yourself, don't give it to your children.

It's delicious, it's even more fragrant with some sauce, I'm talking about river fish, like crucian carp, catfish, loach and the like.

If the stew is good, it is delicious, you can directly search the Internet for how to stew fish, in fact, I don't know much, it is all cooked by my mother

I think the fish stew is super delicious! They are all eaten in the farmhouse, with a big pot, stewed several oversized fish a day, and the meat is delicious and tender!

It varies from person to person, and I like steamed.

250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

1. Kill and wash the preserved fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head, tail and steak are served on a separate plate and marinated in the same way).

2Boil a small pot of water, put the washed bean sprouts into boiling water and scald, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to the wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the fire, put the fish fillets in one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another pot and pour in half a catty of oil (when the oil is poured into a large basin, the fish and bean sprouts are all submerged). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of Sichuan peppercorns and chili peppers. Be careful not to make too much fire to avoid frying.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper into a large bowl containing the fish.

Big Yellow Croaker Introduction:

Yellow croaker, there are large and small yellow croaker. Together with the laughing wheel hairtail, they are known as China's three major seafoods. It is mainly produced in the East China Sea and the South China Sea, with Zhoushan Islands and Nanao Island in Guangdong Province producing the most.

The peak season of large yellow croaker in the coastal areas of Guangdong is October, December and March in Fujian, and May in Jiangsu and Zhejiang.

The appearance and flesh quality of large yellow croaker are very similar to that of small yellow croaker. The body of the large yellow croaker is large and the scales are small, and the mouth is large and round; The tail stalk of the large yellow croaker is long and narrow, with few spines, and the flesh is thick and firm, and it is easy to get rid of the spines.

Analysis of large yellow croaker in Yingliang cave culture:

1.Yellow croaker is rich in protein, trace elements and vitamins, has a good tonic effect on the human body, for the weak constitution and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect;

2.Yellow croaker is rich in trace element selenium, which can scavenge free radicals produced by human metabolism, delay aging, and have preventive effects on various cancers.

It can be consumed by the general population.

1.It is especially suitable for people with anemia, insomnia, dizziness, loss of appetite and postpartum weakness in women;

2.Yellow croaker is a hair product, asthma patients and people with allergies should be cautious about eating it.

Therapeutic effect of large yellow croaker:

Yellow croaker is sweet and salty, flat in nature, and enters the liver and kidney meridians;

Traditional Chinese medicine believes that yellow croaker has the effects of stopping bleeding in the stomach, benefiting the kidneys and replenishing deficiency, strengthening the spleen and appetizing, calming the nerves and stopping dysentery, and invigorating qi and filling essence;

It has a good effect on anemia, insomnia, dizziness, loss of appetite and postpartum weakness in women.

Large yellow croaker food restraint:

Yellow croaker cannot be eaten with the Chinese medicine nepeta; Do not drink tea before and after eating fish; It should not be eaten with buckwheat.

Large Yellow Croaker Production Guidance:

1.The meat of yellow croaker is fresh and tender, suitable for steaming, if it is fried in oil, the amount of oil needs to be more, so as not to fry the yellow croaker meat, and the frying time should not be too long;

2.When roasting yellow croaker, remove the scalp to remove the odor.

1 yellow croaker (about 700 grams), 5 garlic pieces, 50 grams of Jinhua ham, 50 grams of bamboo shoots, 20 grams of shiitake mushrooms, 2 slices of ginger.

Ingredients: 1 4 tsp pepper.

1 tablespoon each of sugar, vinegar and rice wine, and 2 tablespoons of soy sauce.

Ingredient B: 1 tsp sesame oil.

1. Peel the garlic, peel the bamboo shoots, soak the mushrooms until soft, wash and slice the ham; Ginger shredded.

2. Remove the scales and internal organs of the yellow croaker and wash it, draw a few knives on both sides of the fish body, wipe off the water, put it in a hot oil pan, fry it until it is 7 or 8 minutes cooked, remove it, drain the oil and set aside.

3. Heat 1 tablespoon of oil into a pot, add garlic, mushrooms, bamboo shoots and ham and stir-fry until fragrant, add yellow croaker and ingredient A, add water to cover all ingredients, bring to a boil over high heat, turn to low heat and add until fragrant.

Cover and simmer until half of the soup remains, then change the heat to dry the soup and dry it, drizzle with ingredient B, and sprinkle with shredded ginger.

Fish stew is a dish on the table, and there are many ways to make it delicious, and there are tricks to making fish stew delicious. The fish stew is a must, and my family says it's delicious. Today, I will teach you how to make fish stew delicious, and share the method with you, I hope it can help you.

Ingredients: 3 carp.

Green onion, ginger, garlic to taste.

Ginger flour 3 grams.

Salt 3 grams. 1 dried red pepper.

Pork belly 50 grams.

Cooking wine 3 ml.

10 Sichuan peppercorns.

5 grams of sugar.

Method steps.

1.Scrape the scales, remove the gills and internal organs, and clean the fish.

2.Cut the green onion into sections, slice the ginger and garlic, prepare the peppercorns, dried red pepper, and cut the pork into slices.

3.Use a knife to cut the fish body three times, do not cut through, sprinkle salt and ginger noodles into the knife and wipe well, marinate for 20 minutes.

4.Put the flour on the plate, put the marinated fish on the plate, and cover both sides with flour.

5.Pour a little peanut oil into the wok, add the fish when the oil is hot, and fry on low heat until the fish is browned on both sides.

6.Leave oil in the pot, add the pork and fry until it changes color, then add the peppercorns, and stir-fry some green onions, ginger and garlic until fragrant.

7..Then add half a pot of purified water, add the fried fish, sugar, chili, cooking wine, the remaining salt, green onions, ginger, garlic, turn down the heat and simmer slowly.

8.Wait for the fish to simmer for about 1 hour, the fish is tender and the soup is thick and delicious.

9.Then take it out of the pot and put it on a plate, sprinkle some coriander to garnish, and the fish stew that comes out of this way is very delicious, have you learned?

Precautions. The fish must be fried to make the stew delicious.

How long is the best fish stew? What to look out for when stewing fish.

Fish stew may be your best food, the time of fish stew is very important, which is related to whether the fish is cooked or not, and whether its nutrition will run away, so how long does it take for the fish to be cooked? How long does it take to make fish stew tastier? How long do you cook fish stew?

If the time of fish stew is mastered, then its nutrition and deliciousness will also come out, and how long can the fish be stewed? Will its flesh be soft? Ordinary fish usually takes about half an hour to cook, so let's take a look at the time it takes to stew fish.

How long does it take to cook fish stew? How long does fish stew taste better?

Ingredients: fish, pork, salad oil, salt, vinegar, green onion, ginger, pepper water, cooking wine, stewed fish.

1 Blanch the fish in boiling water, put it in cold water to cool, scrape off the floating skin with a knife, and make an oblique knife on the fish.

2 Put oil in the pot, put the meat slices, green onions, and ginger pieces into the spoon and fry them, add soup (chicken soup is OK, don't add some water), add pepper water, cooking wine, refined salt, monosodium glutamate, and then put the fish in, boil on slow fire for about 15-20 minutes, take out the green onions, ginger pieces, and put vinegar.

How long does it take to cook fish stew? Generally, it will be cooked in fifteen to twenty minutes, not too long, otherwise, the fresh and tender taste of the fish will disappear, and the time of stewing fish must be mastered, otherwise, if the fish is not cooked or cooked for too long, the meat will not eat nutrients.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Preparation of braised fish.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Tips: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy. If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour. Note that the flour should be mixed with water before being smeared.

Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the skin is fragrant and delicious, while the fish meat is not delicious and tasteless, the reasons are as follows

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Summary. Dear, hello, I am happy to serve you, how to stew fish to taste good Step 1 is as follows:1

Wash the fish. 2.Scratch a few knives for the fish, 3

The fish is too big, cut it in half and mix it with the stewed fish seasoning and light soy sauce. Dark soy sauce, oil, sugar, salt, soybean paste (important), green onion, ginger and garlic poured into beer (important) and mix well.

Dear, hello, I am happy to serve you, how to stew fish to taste good Step 1 is as follows:1Wash the fish.

2.Scratch a few knives for the fish, 3The fish is too big, cut it in half and mix it with the stewed fish seasoning and light soy sauce.

Dark soy sauce, oil, sugar, salt, soybean paste (important), green onion, ginger and garlic poured into beer (important) and mix well.

5Heat oil in a pot and pour in the prepared sauce. 6.Add water and wait for boiling after 7After a few minutes of putting in the washed and cut fish, it is ready, if you want to taste better, you can turn off the heat and simmer overnight, and the next day it will be even better.

How to stew fish to taste good Step 2: 11 grass carp, remove the internal organs, remove the fishy line, and wash off the black membrane in the fish's stomach, so that some fishy smell can be removed2

The oblique knife is a flower knife, so that it is more flavorful 3Chop into large pieces4The fish pieces are washed away and set aside, the green onion and ginger, Sichuan pepper ingredients, millet spicy and original soup are prepared, the garlic is sliced, and the pepper and coriander are forgotten to shoot 5

Heat more oil in a pot and pat the fish pieces with a thin layer of dry starch6Put it in a pot 7Fry until golden brown on both sides

Turn on high heat, pour rice vinegar along the edge of the pot, and quickly close the lid 9Let the vinegar evaporate for about 20 seconds.

10.Pour boiling water, the amount of water and the fish flush 11Add green onions, ginger and garlic, Sichuan peppercorns, cucumbers, millet spicy and original soup 12

Add soy sauce to mix 13Add 14Add salt, cover with a lid, bring to a boil over medium heat, turn the pot halfway to prevent the fish from sticking to the pan, and pour the fish soup over the fish to taste15

When the soup is halfway through, put in the coriander, cut the peppers into rings and put them in the pot together, and simmer for three to five minutes to bring out the fragrance of coriander and chili peppers16Shake the pan to prevent it from sticking, and turn off the heat and remove from the pan. Leave more soup, the soup is more flavorful with fish, the soup is particularly delicious, and the rice is super under the rice 17

The soup is umami and delicious 18With a little spicy, especially with rice.

TipsTips1 The final taste of this stewed fish has no fishy smell at all, some are fresh and fragrant, and the fish is delicious soup with rice2 Vinegar can be poured along the side of the pot to better remove the fish, don't worry about being sour, the sour taste has volatilized3 The distinctive umami flavor of this dish is the addition of millet spicy and original soup, cucumber, sharp pepper, and coriander, don't omit it4 There should be more oil in this dish, and the oil after frying the fish is not poured out, and the vinegar is directly cooked and stewed with water.