What should I do if the fish stew is bitter?

This is because the internal organs are not cleaned, so when the fish is stewed, it will feel very bitter after stewing, and you must remember not to be sloppy in removing the fishy smell and handling the internal organs, and the fish will not taste good. <>

We should just throw away the dish and remake it, so that it is the most reasonable choice, and it is also the most suitable, because if the fish is very bitter, it means that you must have broken the bitter gall of the fish, and then you can't eat it at all. <>

Fish stew makes the fish bitter, and the bile can be dissolved with wine, baking soda, or baking powder. Therefore, the bitter taste can be removed by applying some wine, baking soda or baking powder to the bile-stained fish and rinsing it with cold water.

1. Do not break the bitter gall when slaughtering, if it is broken, please wash it several times with salt and vinegar. 2. The black membrane of the fish abdominal cavity must be cleaned and the blood water must be cleaned. 3. When stewing fish, it is not easy to have too much salt, and it is best to add a small amount of salt many times after stewing. <>

You can sprinkle some sugar on top and simmer it over the fire to allow the sugar to fully incorporate into the fish. In this way, the bitter taste of the absence can be effectively removed, and it also has a slightly sweet taste. <>

You can add some tomato sauce to make the fish dessert. If this method is not good either, then pay attention to the next time you cook the fish, it may be that the fish is baked. <>

First of all, the heat may not be particularly good, so at this time we must add a little other seasoning to adjust the taste. <>

It may be that the fish gall is broken, and some people on the Internet use iron pots to eat at home, and the whole fish is fried piece by piece like a stewed fish piece, so I said, or pay a little attention to the lower plate, at least the plate is a plate and the bowl is a bowl.

There is a solution to the bitterness of the fish after stewing: adding a little vinegar can slightly remove the bitterness, but it cannot be completely removed. Fish stew has no bitter taste, and it is necessary to solve the problem from the source.

If the fish soup is bitter, it should be that the fish gallbladder was not removed when the fish was cut, or the gallbladder was broken, and the whole fish belly was not cleaned. You can use some white wine to mix salt on the fish, let it stand for about ten minutes, there will be no bitter taste after washing, and you can also add some green onions to remove the taste.

Hello, there are generally two reasons why the fish is a little bitter after stewing, the first is that the fish gallbladder may be broken during processing, causing bile to penetrate into the fish, so it will be bitter to eat. Another possibility is that the fish is not fresh, and the fish begins to dissolve after a long time, and the fish will be crumbled and bitter when cooked.

It is irreversible if it has been stewed, and it can only be noted next time, the internal organs should be removed before the fish is stewed, the stewing time should not be too long, and the proportion of seasoning should also be noted, so that it will not be bitter, and the correct approach is introduced below:

Ingredients: 1 carp, 3 small green onions, 3 slices of ginger, 4 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 8 Sichuan peppercorns, appropriate amount of vegetable oil, 1 teaspoon dark soy sauce, 2 tablespoons of cooking wine, 1 star anise, 2 bay leaves, appropriate amount of salt.

Production steps: 1. Remove the scales, gills and internal organs of the carp.

2. Cover the carp with flour.

3. Heat the oil, add the fish, fry the golden brown on both sides, add the green onion, ginger and garlic.

4. Add Sichuan pepper, star anise, and bay leaves.

5. Add cooking wine, dark soy sauce, light soy sauce and water.

6. Add sugar and salt.

7. Bring the heat to a boil, turn to medium heat, and simmer until the juice is reduced.

8. Finished product drawing.

You can't eat it, you can only throw it away.

1. Before making fish, make sure that the bitter gall is not broken, and be careful to remove the internal organs next time.

2. When the fish is put into the pot, add some white vinegar and cooking wine to effectively remove the fishy and bitter taste.

3. There is another point, MSG is also bitter if you put too much. When making soup, salt and MSG can be put first.

Fish gallbladder can't be eaten casually. Traditional Chinese medicine believes that fish gall is cold, bitter in taste, has the effect of diarrheal heat, bright eyes, etc., and is commonly used in Chinese medicine to treat diseases such as eye red gall pain, throat paralysis, and sores. However, if the dose is large, it can not only not cure the disease, but may also cause acute fish bile poisoning.

You can take a look at the following three situations.

1. Did the fish gall bladder break when killing the fish?

Second, is it that the black film in the fish belly has not been washed?

3. The ingredients used in the preparation of fish soup. For example, some bitter herbs and spices are added.

How to clean up the fish:

Many fish have scales, and most people hate to chew the scales when eating fish, especially the scales of big fish are large and hard, so slaughtering scaly fish should pay attention to scraping off the scales thoroughly, which is basic common sense, and many people understand. But it can't be generalized, some fish with crispy and soft scales, in fact, you don't need to scrape the scales, the scales are crispy and delicious, and the typical fish of this kind is carp.

Skilled people can use a variety of knives to scrape fish scales at will, but for raw hands, scraping scales with a fish killing knife is likely to hurt the hand, and the movement is also difficult. In order to scrape the scales quickly, it is not safe and does not hurt your hands, you can go to the market to buy a special scale scraper, if you can't buy a scale scraper, you can also buy an iron scraper back, scrape the large scales with a thick iron, scrape the small scales with an iron brush.

After removing the scales, the fins are chopped off with a knife. The fins of most fish are hard and must be chopped off, otherwise it will be inconvenient to eat. Some fish have soft fins that can be removed from the fins when slaughtered, such as the pelvic and dorsal fins of some catfish.

The gills are the organs that filter waste when the fish breathe, so the gills tend to have a strong muddy smell and also need to be cleaned up. If you are proficient, you can use a knife to scrape off the gills, and if you are not proficient, you can cut off the gills with scissors. Some fish have sharp spines in the gills of a hard sickle, which can sting a person if you are not careful, so be careful when cleaning the gills, the most common of which is catfish.

Then it's time to clean up the fish. It can be cut open from the back of the fish or cut from the belly of the fish to clean the internal organs. When digging out the internal organs, be careful not to break the fish gall bladder, otherwise the fish may taste bitter, once the fish stool spring gall bladder is broken, it should be rinsed with plenty of water.

Fish maw is edible, nutritious and delicious, don't lose it. Some large fish, the belly of the fish is also very crisp and tender, delicious, you can plane, clean, and fry to eat.

Some fish have a large amount of fat and black membrane in the abdominal cavity, which need to be scraped clean, the black membrane will have a bitter smell, the fat may also have a fishy smell, and a large amount of fat is very greasy to eat when boiled in the pot. In addition, some fish also have blood in the abdominal cavity, and the blood has a jujube and fishy smell, which should be cleaned up. At this point, a fish is basically cleaned up, and it can be rinsed and put into the pot without special circumstances.

Some fish are raised in stinky ponds and other sewage places, and the fish meat has a strong fishy smell, so it is best to clean it after slaughtering, generally with cooking wine, liquor or vinegar mixed with water. When you go to the market fish stall to buy fish, the stall owner will generally help kill the fish, but the water on the fish stall is not clean, the environment is dirty, and the stall owner may not be in a hurry to clean the fish, so you need to process and clean it yourself after buying it.