How to make fish soup so that it is not fishy, how to make fish soup is not fishy and delicious

Celery or perilla leaves, the taste will be delicious The latter is sold in supermarkets or pharmacies! I often do this in my family You can also put some fried tofu in the soup, which can absorb oil and increase the taste, not monotonous!

A live fish must first slam the head with the blade of the knife to make it faint; And bleed from the gills of the fish so that the capillaries in the flesh of the fish will not eat the blood of the fish. The flesh of such fish is as white as jade, and there is no fishy smell; On the contrary, not only the flesh is dull, but also the smell is very fishy. Before the live fish is cut, scraped, cleaned, and prepared, the fish must be soaked in hot water at 80 degrees Celsius, which can not only remove the fish, but also make the fish chest and abdomen not rupture, and keep the shape intact.

1) If the river fish has an earthy smell, you can first wash the fish in salt water, and then put it in cold water with a small amount of vinegar or a small amount of pepper and bay leaves. After such treatment, the river fish does not have an earthy smell. (2) You can add half a tael of salt to 5 catties of water, soak the live fish in the salt water, and the salt water will enter the blood through the two gills, and the earthy smell will disappear after l hours.

Even if it is a dead fish, soaking it in salt water for two hours can remove the earthy smell. (3) Before frying the fish, soak the fish in rice wine, or soak the fish in milk for a while, or marinate it in red wine to eliminate the fishy smell. (4) Put an appropriate amount of rice wine and vinegar and other seasonings when cooking the fish to reduce the fishy smell.

5) Ginger also has the effect of relieving fishy smell. When the fish is almost cooked, add ginger, which can not only flavor but also relieve the fishiness.

1.To remove the fishy fish we bought, we need to remove the fish scales, gills, fishy line, internal organs, black membrane, etc., a series of fishy things. After cleaning, marinate it slightly with cooking wine, so that the fish is not easy to fish.

2.If you want to fry fish to make the fish soup more delicious and the fish meat more delicious, the step of frying fish is essential. Fry it a little to make the fish more chewy and less likely to break. It tastes more delicious, and the stewed soup will be more milky and delicious.

3.When boiling water to stew fish, you must not use cold water, but boiled water. The fish stewed in this way not only does not have a fishy smell, but also can be stewed milky white in a short time.

1. Kill and wash the fish, chop off the head and tail, slice into 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 and tail and the fish steak are served separately and marinated in the same way.

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and blanch them, put them into a large basin, and at the same time put in mustard, cucumber strips, etc., sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to the clean 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-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 (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets 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 clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the pepper is about to change, immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large pot of fish, and be careful to scald!

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just submerged in the water. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. The taste of the fish is marinated in the front, so it cannot be considered that it can be seasoned again in the back as the general practice, and it should be marinated thoroughly. You can put a little bit of chicken essence.

4. Don't stir the pepper or something, because it is fried in oil, so don't use high fire, otherwise it will all affect the appetite and not be good for health.

5. After eating the fish, you can pour the soup back into the pot, add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, and after eating the fish, just ** on the line.

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.

The analysis is as follows: 1. After washing the belly of the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, or put some bay leaves. After such treatment, the river fish does not have an earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white tendons on both sides of the back of the crucian carp (commonly known as the fishy line), which is a special fishy thing, pay attention to the two white tendons when slaughtering, and there will be no fishy smell after cooking.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and spices such as green onions, ginger, garlic and other seasonings can be added when cooking, and the earthy smell can be basically removed.

Put the crucian carp in the oil pan and fry it on both sides, and put the green onion and ginger cooking wine together when frying. Then put it in the pot and cook. Even they are boiled with cold water, cooking wine is also put when cooking, green onion and ginger can also be put 2 cloves of garlic, fried crucian carp boiled out very white, water boiled for 10 minutes to be white.

Northern International Vocational Education tells you.

First of all, after the crucian carp is cleaned, use a small amount of Hengyou Yu salt, Sichuan pepper, large ingredients, ginger slices, and green onion segments to marinate about 15 20 minutes to grind Hui Zhong. Add a small amount of oil to the wok, put the marinated crucian carp in, fry it on both sides, add an appropriate amount of cold water, add green onions, ginger slices, and a little salt to boil. The soup is very white and umami.

First of all, after the crucian carp is cleaned, marinate it with a small amount of salted dates, jujubes, peppercorns, ingredients, ginger slices, and green onions for about 15 to 20 minutes. Add a small amount of oil to the wok, put the marinated crucian carp in, fry it on both sides, add cold water to fit the stool, add green onions, ginger slices, and less salt to boil. The soup is very white and delicious When my sister was sitting in the moon stall Huizi, I boiled it for her twice a day. ~

Crucian carp soup is a soup made with crucian carp, tofu, mushrooms, and mushrooms, and contains a comprehensive and high-quality protein curvature that strengthens the elastic fibers that stare at noisy skin.

Crucian carp soup milky white return shot cheats leak family is not fishy to teach you a little trick He shirt, nutritious practice.

Put some lard. It's that simple!

Ingredients for the preparation of the grass crucian carp soup:

Ingredients: 1 fresh crucian carp, 30 grams of black bean sprouts, 3 grams of grass, appropriate amount of refined salt.

Characteristics of Tongcao crucian carp soup:

Tongcao has the effect of milk. The grass is cooked with the crucian carp and bean sprouts that reduce swelling and water and milk, and the bean sprouts are boiled together, which has the effect of warming the middle and lower the qi, diluting water and milk. It is mainly used for the treatment of postpartum milk loss and edema in women.

The preparation of the grass crucian carp soup:

1. Remove the scales, gills and internal organs of the crucian carp and wash it; Wash the black bean sprouts.

2. Put the pot on the fire, add an appropriate amount of water, put in the fish, simmer for 15 minutes, add bean sprouts, grass, refined salt, and wait for the fish to be cooked.

Crucian carp soup is a soup made with crucian carp, tofu, mushrooms, and other ingredients, and contains a comprehensive and high-quality protein that strengthens the skin's elastic fibers.