How do you cook fish stew in a large pot? Authentic recipe for fish stew in a large pot How to make

The big pot of stewed fish should first give enough soup, so that the fish can absorb all the soup, and the stewed fish will have a taste. When stewing fish, you should give enough seasonings, such as green onions, ginger, chili, soy sauce, salt, etc. Some people stew fish without taste, or they put less seasoning.

Unlike other meats, fish takes a slower time to absorb the flavor, so it's best to thicken the fish before it comes out of the pan.

=Farmhouse Fish Stew====

Ingredients: 1 carp, green onion, ginger cooking wine, dried chili, star anise, soy sauce, coriander, starch, salt and monosodium glutamate.

How to make it]:

1.Remove the gills of the carp and clean it, cut a small incision 1 cm behind the gills of the carp, find the fishy line, remove the fishy line, cut out 5 oblique knife edges on the fish, the knife edge is cut into a singular number, and the cut into a double number is not good-looking. Put the cut fish in a small basin, add green onions, ginger slices, cooking wine and an appropriate amount of salt, mix well, and marinate for about 30 minutes.

Flip at 15 minutes.

2.Pour an appropriate amount of salad oil into the pot, the oil temperature is heated to 70%, the hand grasps the tail of the fish, the head of the fish sticks to the edge of the pot, and the body of the fish is at an angle of 90 degrees, that is, the fish goes down to the oil pot horizontally, not vertically, so as to prevent the oil from splashing on itself. Fry until the surface is set and fished out, and when the oil temperature rises to 7 again, fry the fish again until the surface is golden brown, which can prevent the fish from breaking when stewing.

3.Pour a little salad oil into the pot, add chopped green onions, ginger slices and stir-fry until fragrant, add dried chili peppers and star anise and stir-fry until fragrant, and pour into the soy sauce boiling pot. Fill in the appropriate amount of water and add the fried carp.

Cover the pot and simmer for about 30 minutes, remove the roots of the coriander and clean it, turn the fish over when it simmers for about 15 minutes, and add the coriander.

You can put more coriander, so that the stewed fish has a taste. Simmer for another 15 minutes to drain the soup. Put the fish on a plate, thicken the remaining soup in the pot with water starch, and pour the prepared sauce over the fish. Arrange a coriander as a garnish and you're done.

Tip]: Make fish stew at home if there is no frying condition. You can use the frying method to set the skin of the fish, and the climate of frying the fish should also ensure that the oil temperature is high enough, otherwise the skin will stick to the pan.

It is best to use soy sauce when boiling the pot, it is more convenient, the color of light soy sauce is not enough, and you also need to add an appropriate amount of dark soy sauce, so soy sauce is the best choice, the longer the carp is stewed, the stronger the taste, and the softer the meat will be. If the time is shorter, the meat will be very woody to eat.

Fish stew in a large pot. Ingredients: 1 grass carp, appropriate amount of green onion, ginger and garlic, millet spicy.

Minced coriander, bean paste, cooking wine.

Light soy sauce, dark soy sauce, aged vinegar, salt, sugar.

1.Chop the grass carp and marinate in cooking wine for 30 minutes to remove the fishy, and chop the green onions, ginger, garlic, coriander, and millet spicy.

2.Put oil in the pot, add green onions, ginger, garlic, millet, spicy and fragrant, add a spoonful of bean paste and stir-fry evenly.

3.Put the fish pieces into the pot and stir-fry for 5 minutes, add water to cover the fish pieces, add all the seasonings, boil over high heat, boil over medium-low heat for 30 minutes, and finally reduce the juice over high heat.

The big pot of stewed fish is not complicated, you can also make the taste in your memory at home, the stewed fish made by this method is delicious, there is no fishy smell at all, children also love to eat, you can make it for children to eat.

First blanch the fish, then take it out, heat the oil, put the fish in a large pot, fry it, add a little salt, dark soy sauce, light soy sauce, green onion, ginger and garlic, and stew it.

First prepare fresh fish pieces for later use, then prepare a pot, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then pour in the fish, then pour in an appropriate amount of water, add sour radish and sauerkraut, add seasonings, and simmer.

1.Heat the pan with cold oil and put the diced fat meat into the low heat and stir-fry until the fat meat is stir-fried to get out of the oil, add star anise and stir-fry the fragrance of star anise, add garlic, ginger and green onion in turn, fry the seasoning to make the fragrance, add cooking wine and soy sauce, then pour in water, add dried chili, sugar, vinegar and bean paste.

2.Use a knife to make a few cuts on the fish, so that it is easy to absorb the flavor when stewing.

3.Put the fish to a boil over high heat, simmer for 30 minutes on medium heat, add salt to taste, and simmer for another 10 minutes on high heat.

The biggest secret of a non-stick pan for frying fish is that the pan and oil are hot enough, and the surface of the fish is coated with a layer of flour, so that the fish and the pan will immediately produce a crispy skin as soon as they come into contact, and it will naturally not stick to the pan. Do not flip, wait for one side to fry on medium-low heat until browned and set, and then turn the other side;

After frying the fish, fry the peppercorns with the remaining oil in the pot, and cook the sauce while it is hot, which will be a little splashed at this time, so prepare the lid of the pot, pour in the sauce and cover the lid immediately, let the hot oil, fish, and sauce react violently, and the fragrance of this reaction will all come out.

Stew fish over high heat, so start with plenty of water.

1. Ingredients: carp (grass carp, Wuchang fish can also be used), tofu. Ingredients: green onion, ginger, chili pepper, Sichuan pepper. Seasoning: cooking oil, cooking wine, soy sauce, vinegar, salt, chicken essence, pepper (can also be omitted).

2. Remove the scales, gills, internal organs, and clean the fresh fish, then put green onions and ginger slices in the belly of the fish, and smear a small amount of salt on the fish to marinate the fish;

3. Put cooking oil in the frying pan, put the fish in turn, fry it, and fry it on both sides;

4. Put the spice box containing Sichuan peppercorns;

5. Add hot water, add an appropriate amount of water, add green onions, ginger and peppers, and put in the fish maw;

6. A large piece of tofu and change the knife into a block;

7. Put the tofu cubes in and simmer for 20-30 minutes.