Is it good to add vinegar when stewing fish soup, and should I put vinegar in fish stew?

To make fish, be sure to put some vinegar to remove the fishy smell and enhance the dissolution of fish calcium!

All of the above are fine, but it still depends on your personal preference, and the way of eating varies from place to place. The taste is also different. The approach is also different. Leads to a different taste when you grow up in the kitchen. That's just you have to pay attention to what you like.

Not good, if the fish kills the gallbladder in the stomach, you can add a little vinegar to remove the bitterness.

Vinegar can be added to remove the fishy smell and promote the dissolution of calcium into the soup.

After simmering, add vinegar and you're good to go.

When we have guests in our house, one of the most common dishes we cook is fish. The fish also has the meaning of having more than every year, which is particularly beautiful, and the fish meat is tender and nutritious, which is also very suitable for entertaining guests. We all know that there are many ways to eat fish, such as braised and steamed or fried in stew, and so on.

However, among so many ways to eat, the favorite is the stewed fish, which is particularly delicious and easy to make.

Although the fish is delicious, the fishy smell on the fish is relatively strong. If you cook the fish, you can't get rid of the fishy smell on the fish. It tastes bad, so people have thought of a lot of ways to do it, such as adding vinegar and wine, adding sugar, and so on.

But it is not correct to add vinegar and wine to remove the fishy when stewing fish, it is correct to put it, the fish is not fishy at all, and the fish is still tender and delicious, let's take a look at what it is!

How to stew fish].

Prepare ingredients]: crucian carp, pork belly, chopped green onion, ginger slices, bean paste.

Edible salt, flour, bean paste, flour.

1. First of all, we slaughter the fish we bought back, and then clean them. To make fish, you have to buy it alive and slaughter it yourself, so that the meat quality of the fish is fresh and the taste will be better. After the fish is slaughtered and cleaned, draw a flower knife on both sides of the sea fish, and put it aside for later use.

Then wash the prepared ginger, garlic and chopped green onions. Cut the ginger into ginger slices, chop the garlic into minced garlic and green onions, chop into small pieces, and pour them into the bowl containing the fish; Then add an appropriate amount of salt and flour, mix evenly with your hands, and marinate for 30 minutes.

2. After the fish is marinated, we boil the oil in the pot, and when the oil is hot, put the marinated fish into the pot, fry it over medium heat, and fry both sides of the fish until golden brown and discolored, so that it can be served out for later use. Heat the oil again, wait for the oil to heat up, put an appropriate amount of star anise in the pot, fry the fragrance, pour the cut pork belly into the pot and fry the fat, and finally add some green onion and ginger slices to fry the fragrance.

3. After the fragrance is fried, we add an appropriate amount of bean paste to the pot, and some seasonings, which can be added according to our taste. After the seasoning is stir-fried, add an appropriate amount of water, add a little sugar, and add white sugar to play a role in freshness. Then after the sauce is ready, we pour in the fried fish.

Then simmer slowly over low heat for 20 minutes, then turn to low heat to reduce the juice, sprinkle with an appropriate amount of chopped green onions, and you can get out of the pot, so that a delicious fish stew is ready, delicious and nutritious.

Tips] 1. We are cleaning up the fish food, and we must clean all the fish shark blood and fish belly, because the fishy smell of these parts is relatively strong.

2. Before cooking the fish, we can marinate the fish for half an hour, and the marinated fish tastes more flavorful, but it is not recommended to marinate the fish for too long, about 30 minutes.

3. Add an appropriate amount of flour when frying the fish, so as to ensure that the fried fish skin will not break, and the stewed fish juice will be more viscous and the taste will be better.

Vinegar can be added to stewed fish, vinegar can enhance freshness, and it can also be appetizing. When cooking fish, you can add a little vinegar to spoil the fishy fish. Vinegar has acetic acid in it that neutralizes with the alkaline substances in the fish, so it can reduce the fishy smell of the fish.

Vinegar is a necessity in daily life, vinegar has many uses, usually used as a condiment, adding a little vinegar when cooking fish, can improve freshness, and cook small fish bones soft and delicious.

For a small amount of vinegar and wine, it can improve the umami and remove the fishy smell, and it is best to use wine on the fish when marinating the fish. Put it away before it comes out of the pan.

You can put vinegar in the fish stew because vinegar can remove the fishy smell of the fish. If you don't like the smell of vinegar, you can leave it out.

Vinegar is used to stew fish, which can remove the smell and make the fish taste more delicious, so vinegar should be added when stewing fish.

For the time, you can put a little vinegar, because vinegar can play a role in softening the fish bones, and the fish tastes better.

Do you want to put vinegar, do you have to put vinegar, do you want to put vinegar? For sure to put vinegar, put vinegar, you can get rid of the fishy smell of the fish.

It is recommended to choose aged vinegar for fish stew, which can get rid of the fishy smell and play a role in improving freshness. When the fish is grilled, add vinegar and some cooking wine.

The taste will be very fragrant.

Fish have a fishy smell, which can be slightly lessened after stewing, but the water is volatile.

In addition, the penetration of fish is not as good as some organic solvents, so when stewing fish, adding some vinegar to relieve the fishy effect is very good.

If you want the stewed fish to taste better, there is another thing to pay attention to, and that is to choose a fish with better quality. When choosing fish, you need to smell the fish, if there is a sour smell, such fish quality is not good, it is not recommended to buy.

If the eyes are slightly bulging and very bright, most of these fish are relatively fresh, so it is recommended to buy them.

If you buy frozen fish or frozen fish, you should choose the meat color that has not yet darkened or blackened, so that the fish is relatively fresher.

Of course, it is better to buy live fish and choose live fish, which are generally healthier. Another point is to try to choose fish with complete scales when buying fish, most of these fish are just caught.

It depends on how you use this vinegar, if it is seasoning, I personally think it can be put before it comes out of the pot, and if it is to soften the fish bones, it should be put earlier.

It is best to drizzle vinegar on the stewed fish after boiling, which can remove the fishy smell of the fish and improve the freshness.

It is best to put vinegar when it is almost out of the pan, and if you put vinegar too early when stewing fish, it will damage the tender taste of the fish itself. And it should be noted that you can't put too much vinegar, if you put too much vinegar when stewing fish, it will have a strong sour taste, which will affect the taste of the fish. If you accidentally put too much, you can consider adding some sugar at this time, because sugar can neutralize the sour taste of vinegar and will also produce an aroma.

It removes the fishy smell and softens the fish bones.

First of all, it is best to kill the fish immediately, use a knife or scissors to quickly cut the common carotid artery (the base of the gills), do not let the fish struggle for a long time before dying, otherwise the blood will accumulate in the flesh of the fish and the fishy smell will be aggravated. After slaughter, rinse with clean water in time and do not allow the bruise to clot at the incision. The black membrane in the abdomen of many fish must be removed, because this black membrane not only has a strong fishy smell, but also a certain bitter taste.

Secondly, when cooking, it can be marinated with cooking wine, which contains a certain amount of alcohol, which can dissolve the fishy substance and volatilize it during the heating process. It's also a good idea to start with a little vinegar or a few drops of lemon juice. In addition, adding green onions, ginger, garlic and other condiments when cooking can also effectively remove the smell.

Finally, there are several fish that have a special way of removing fish. For catfish and other scaleless fish, the gelatin on the surface of the body is often one of the fishy smells, and it can be scrubbed with salt when slaughtered, or the fish body can be scrubbed with flour or starch mixed with salt, which can effectively remove the gelatinous on the surface.

Do you want to put vinegar in the fish soup.

It's also a good idea to start cooking fish with a little vinegar or a few drops of lemon juice. In addition, adding green onions, ginger, garlic and other condiments when cooking can also effectively remove the smell.

So you can put vinegar in the stewed fish soup.

Does fish soup with vinegar damage the nutrition.

Crucian carp soup with vinegar will not damage the nutrients. Animal bones are rich in calcium, but this calcium is mainly in the form of compounds, which are not easily dissolved when boiled. Adding a little vinegar when boiling small fish and stewing pork rib soup can promote the dissolution of calcium in the bones, which is conducive to human absorption.

Therefore, putting an appropriate amount of vinegar into the fish soup can not only soften the bones, but also release the nutrients such as iodine, calcium, and phosphorus in the bones to the maximum extent, and dissolve them into the soup, which is easy to absorb and easy to be digested and decomposed by the body. At the same time, adding some vinegar in moderation can play a role in appetizing, enhancing gastrointestinal peristalsis, and promoting food digestion, thereby enhancing appetite.

Fish soup, fish nutrition is very rich, the therapeutic effect of food can not be underestimated, and different types of fish such as the answer health function is not the same, so it often becomes the main ingredient of many beautiful soups. For a simple example, carp has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, tonifying the brain, clearing heat and detoxifying.

Tips for removing the fishy smell of fish soup.

If it is a whole fish stew, you can fry the fish on both sides with oil first, and then add ginger and cooking wine to stir-fry the fish until fragrant. Add cold water to bring to a boil, and do not turn the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions.

How to make a delicious pot of fish soup.

First, marinate the processed fish, and mix the seasonings such as onions, ginger, garlic and other seasonings with cooking wine to evenly mix with the fish, which is to remove the fishiness and increase the taste of the fish soup. Marinate for about 10 minutes, and set aside after marinating.

Put the right amount of oil in the pan, heat it and stir-fry the ginger until fragrant, then put the fish in the pan and fry it. Don't flip it at will, just fry both sides of the fish in a golden brown state. Then pour in an appropriate amount of water, reduce the heat and simmer.

After the water is boiled, put in various seasonings such as salt, and you can also choose to put in some tofu, which will be more delicious and the nutritional value is not low. If you want to drink a more delicious fish soup, then you only need to add salt. Then continue to simmer over low heat for 15 minutes, don't cook too long, which will affect the taste.

When cooking, the soup may become smaller, and a little water will have to be added after a while to prevent the fish stock from drying out.