How to stew good fish, how to stew fish, how to stew to be delicious

Two ways to stew fish".

Stew without water: The stew method is to blanch the raw materials in boiling water to remove the blood stains and fishy smell, and then put them in the pottery utensils, add onions, ginger, wine and other condiments (condiment food) and water (the amount of water can generally be mastered slightly more than the raw materials, such as a pound of raw materials can be added to one and a half catties to two catties of water), covered, and cooked directly on the fire. When cooking, first bring to a boil over high heat, skim off the foam, and then transfer to a slight heat and simmer until crispy.

The simmering time can be determined according to the nature of the ingredients, generally about.

About two or three hours.

Water stewing method: The water stewing method is to blanch the raw materials in boiling water to remove the fishy stains, put them into the porcelain and pottery bowl, add onions, ginger, wine and other condiments and soup, seal it with paper, and put the bowl in the water pot (the water in the pot needs to be lower than the bowl mouth, and the boiling water is not soaked in artificial degrees), and the lid of the pot is tightly covered to prevent air leakage. Burn with a strong fire.

Let the pot boil forever, and it will be simmered in about three hours. This stewing method can make the fresh aroma of the raw materials not easy to lose, and the dishes made are fragrant and umami, and the soup is clear. There are also the sealing bowl of the loaded raw materials on the boiling steamer to steam and stew, the effect is basically the same as the stew without water, but because the temperature of the stew is high, it is necessary to master the steaming time.

Insufficient steaming time will make the raw materials undercooked and less fragrant and fresh; If the steaming time is too long, the raw materials will be overcooked and the flavor will be lost. Add a small amount of beer to shorten the simmering time, completely remove the fishy smell, make the fish fresher, or add some vinegar.

I have collected some information, I hope it will be helpful to you! The fish is very delicate, not tightly organized, and when stewed, it crumbles when it is slightly moved. What to do?

First of all, when cutting the fish pieces, you should cut the knife along the fish bones so that the fish pieces are not easy to break. Before stewing the fish, fry the fish in the pan (it should be coated with a thin layer of starch before frying). When stewing fish, the heat should not be too big, and the soup should not be too much.

After the soup boils, switch to simmering over low heat until the soup is thick and fragrant. In the process of stewing fish, try to stir as little as possible.

Add more spices and pay attention to the heat.

Add green onions, ginger, garlic, star anise and peppercornsIngredients: 700 grams of Chinese fish.

Auxiliary drain ingredients: 3 tablespoons of peanut oil, a little salt, 10 peppercorns, 1 star anise, a little ginger, a little green onion, 1 tablespoon of cooking wine, 2 red peppers, 2 coriander, 1 teaspoon of Huilingwang soy sauce.

1. Use two small openings on the back of each fish.

2. Prepare 10 peppercorns, green onions, garlic, ginger, star anise, peppercorns and other seasonings.

3. Heat the oil in a wok and fry the star anise and peppercorns until fragrant.

4. Put in the Chinese fish and fry it gently, not for a long time, so as not to fry Wang Xi.

5. Add water, the amount of water is the same as that of the fish, add the green onion, garlic cloves, cooking wine, a small amount of soy sauce and salt.

6. You can put two chopped red peppers and simmer over medium heat.

<>8. In a large spoon, when there is a little soup left, add green onions and coriander to reduce the juice slightly.

9. Picture of the finished stewed fish.

Milky white crucian carp soup].

Ingredients: crucian carp, soft tofu, ginger, garlic, salt, coriander, green onion.

Method: 1. Remove the scales and gills of the crucian carp, wash the dried ants, and control the moisture;

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Put in the crucian carp and turn to low heat and fry on the opposite side;

4. When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer;

5. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes;

6. Add salt, coriander and chopped green onion to the pot.

Tips. 1. When washing fish, the black membrane in the gills and fish belly must be cleaned, otherwise it is not conducive to health and has a strong fishy smell;

2. Be sure to wait for the hot oil in the pot and fry the fish later, do not be in a hurry to turn the fish when frying, pay attention to observation, and then turn it when the bottom surface turns yellow, otherwise it is easy to break the skin and affect the appearance;

3. You can add condiments such as pepper according to your personal taste.

The fried fish is delicious and easy to stew:

Ingredients: 1 fish, 6 Sichuan peppercorns, 3 Dazhong Zhiliu, 3 bay leaves, 3 green onions, 3 ginger, 1 garlic, 2 dried chili peppers, 1 spoon of tempeh hot sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, 2 eggs, appropriate amount of vinegar.

Utensils: pots, shovels.

1. Put a little oil in the pot and add the peppercorns.

2. Add green onion, ginger, garlic and bay leaves, dried chili peppers, tempeh paste, and stir-fry.

3. Put the fried fish pieces in the pot, add cooking wine and light soy sauce.

4. Put in boiling water, add vinegar, simmer for 30 to 40 minutes, you can put some green vegetables when it is almost cooked, and you can get out of the pot after a while.

Introduction of fish

It is a thermalized aquatic vertebrate whose body is covered with bone scales, breathes by gills, swims through the oscillation of the tail and trunk and the coordination of fins, and feeds on the upper and lower jaws, and belongs to the vertebrate subphylum of the phylum Chordates. Generally, vertebrates are divided into five categories: fish, birds, reptiles, imitation mammals, and amphibians.

Distributed in the waters of the world, according to the statistics of the late Canadian scholar "Nelson" in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish continue to be discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than 10 years, and there are about 32,100 species of fish named in the world at present.

The first type is [tomato fish stew].

Ingredients: grass carp, tomatoes, salt, chicken essence, green onion, ginger, light soy sauce, tomato paste, red rice wine, corn starch, white sand stool sugar, white pepper.

Method: 1. Open the belly of the grass carp to remove the internal organs, remove the scales, and cut it into long cubes. 2 tomatoes finely diced, 2 cloves cut into petals, ginger slices, chives cut into sections.

2. Put the grass carp pieces into a bowl, add ginger slices, rice wine, and salt by hand, and let it marinate for 15 minutes.

3. Put cornstarch in the plate, put the fish pieces into the thin cornstarch, if it is too thick, pat it dry with your hands.

4. Heat oil in a frying pan, add the fish pieces, turn to medium-low heat and fry.

5. Fry until the surface is golden brown, then slowly turn over and continue to fry until both sides are golden brown, and drain the oil for later use.

6. Wash the pan, reheat a little oil, add ginger slices, and fry the chopped green onion until fragrant.

7. Add 2 finely chopped tomatoes and stir-fry over low heat.

8. Add tomato paste, sugar, light soy sauce, salt and water, bring to a boil over medium heat, then turn to low heat and cook until the diced tomatoes dissolve.

9. At this time, add the fried fish pieces and large tomatoes, cover and simmer for about 10 minutes.

10. Flip the fish pieces a few times halfway through the process, so that the fish can be fully immersed in the sauce, cook until the sauce is thick, and finally add the chives, chicken essence, and white pepper to get out of the pot.

The second type is [home-cooked fish stew].

Ingredients: one carp (one and a half catties), half a piece of tofu, four taels of preserved pork with skin and legs, and two taels of wide vermicelli.

Seasoning: 6 red peppers, green onions, ginger, garlic, sugar, cooking wine, spices, Sichuan peppercorns, vinegar, Haitian fresh soy sauce, salt.

Method: 1. Wash the fish and remove the head, split it into two pieces from the middle, and fry it golden brown in the oil pan; Cut the tofu into a triangle shape by one centimeter, fry it in a pan to soak the tofu (golden brown floating), cut the pork belly into strips after boiling water, and wash it with wide flour.

2. Put one or two oils in the pressure cooker and put in five spices and 20 peppercorns at the same time, fry and remove them. Add a spoonful of sugar and fry until the sauce is colored, then add green onions, ginger, garlic, and red peppers to stir-fry until fragrant, heat an appropriate amount of water, and then add cooking wine, vinegar, soy sauce, and salt. 3. Cover all the ingredients, add valves after boiling, and turn off the heat after gassing.

After five minutes, remove from the pan and fill a large bowl with sesame oil. If there is a lot of soup, you can open the lid and bake the excess soup.

Tips. Freshwater fish such as grass carp and silver carp can also be simmered for 20 minutes without frying, and the soup from the above method is directly like a pot. After putting the gas to a low level, take the valve, and bake the soup over high heat.

Hello, I'm glad that your question is answered as follows, you can do this 1. First of all, wash the processed fish. Draw two knives on the body of the fish. Add a few slices of ginger, a spoonful of cooking wine, salt to taste and a pinch of pepper and marinate for 20 minutes.

2. Heat the oil, after the oil is hot, add the marinated fish and fry until the fish is golden on both sides. Pour an appropriate amount of water into a pot and bring to a boil over high heat. 3. Prepare an empty bowl, pour in a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of vinegar, a little sugar and an appropriate amount of salt, stir well, and mix into a sauce.

Finally, pour the mixed sauce into the pan. Stir evenly, and remove the juice from the pan after collecting the juice over high heat.