Homemade sour soup treasure fish at home, how to remove the fishiness when marinating?

Fish ingredients, when eating often have the problem of fishy smell, many people can't stand this taste, people are very distressed, of course, the same is true for treasure fish, if you want to do a good job, there is no fishy smell, you have to choose the right method, the following will teach you how to do it.

Homemade sour soup treasure fish at home, how to remove the fishiness when marinating? First: Wash the fish

Many people don't know how to clean the fish, resulting in the fish is very fishy, if you want to get rid of the fish, you must start by cleaning the fish, if the fish you buy has been slaughtered, you must soak it in clean water to remove the blood water when you go home. It is best to use rice washing water when cleaning fish, because rice washing water can not only effectively remove the fish, but also effectively remove some impurities on the surface.

Second: Fish handling

When many people come out to fish, many particularly fishy parts of the fish are not dealt with well, and only those parts of the fish that have a particularly strong fishy smell can be removed from the fishy smell when doing so. Clean the gills, scales and guts of the fish thoroughly, and be sure to remove the black membrane of the fish, when you clean the gills and belly of the fish, you need to draw a line on the back of the fish. This place is also known as the fishing line, and when the line is removed, the fishy smell of the fish is much less.

Third: fish marinated

Before making fish, marinate the fish, add some green onions, ginger, garlic, and cooking wine, and marinate for about ten minutes before cooking, which can effectively remove the fishiness and enhance the flavor.

Sour soup with treasure fish

【Ingredients】:Turbot, lemon, ginger, shallots, salt, oil, red pepper, bean paste.

Method: 1. Prepare the above ingredients, slice half of the ginger, shred half, cut the green onion into sections, and cut the red pepper into thin strips.

2. Clean the treasure fish according to the above method, cut 3 knives on the front, put half of the ginger slices, green onions, and an appropriate amount of salt, squeeze the lemon juice, smear the ingredients on both sides with your hands, and let it stand for about 15 minutes.

3. Spread lemon slices, green onion segments and the remaining half of the ginger slices at the bottom of the steaming tray, put the fish, and spread some ginger shreds and green onion segments on the front of the fish.

4. Add water to the steamer, put the fish into the pot after the water boils, steam it for about ten minutes on high heat and take it out, pick out the ginger and lemon slices, and transfer the fish to a clean plate, 5. Sprinkle the remaining ginger, shallots and red pepper shreds, **Put the oil in the pot and pour the oil, pour the bean paste into the pot after the oil is hot, pour the hot oil on the fish after stirring evenly, and pour a little lemon juice.

The above are some of my views on this issue, I don't know if you have more ways, welcome to leave a message in the comment area below, everyone learns together, makes progress together, I hope it will help you.

1. We should clean the fish first, especially the black membrane in the belly of the fish, so as to remove the fishy smell.

2. We can also use cooking wine to marinate the fish, about 20 minutes of marinating, which can also play a role in removing the fish.

3. If you dare to drink liquor, you can use cooking wine to remove the fish, the degree of cooking wine is relatively low, but the effect of removing the smell is not bad.

You can boil a little pepper water, let it cool and put the fish in, and then put ginger, green onions, garlic, and cooking wine to marinate it, and you can remove the fishy smell.

1: After the fish is dissected and washed, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed river fish will have no earthy smell.

2: You can use half a tael of salt and 5 catties of water, when the live fish is soaked in the brine, the brine 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: When slaughtering fish, the blood of the fish can be rinsed as much as possible, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed.

One uses a knife to gently pat the body of the fish, which is more conducive to pulling out the whole fishy line to prevent it from breaking, and the other side also does the same. Then change the two sides of the fish into a straight line knife, and use kitchen paper to absorb the blood and water for later use. The fish produced in this way do not smell earthy.

Roasted fish likes ginger and fish, and the fish is boiled to recognize the fishy, in fact, put ginger early to soak the fish body in protein, hindering the ginger fishy effect, first boil the fish in the pot, wait for the protein to solidify, and then put ginger; Stir the pot and cook a small amount of vinegar cooking wine to relieve the fishy greasy and increase the flavor, feel the fishy smell, sprinkle some minced garlic before the pot, and freeze it between non-special cooking.

<> fishThere are generally two kinds of fish that we eat daily: marine fish and freshwater fish. Fish with fishy smell is basically freshwater farmed fish, but not all freshwater farmed fish have earthy smell, which depends on the breeding environment of the fish, that is, it is determined by the water quality of the farmed fish; Generally, the surface of the fish is crossed with a fork knife, and salt, ginger slices, green onions, cooking wine or liquor are made into green onion and ginger juice, and the fish body, fish head, and stomach are evenly smeared.

When stewing fish, you can add half of the milk to the pot to remove the fishy smell. If you want to fry it, you can soak the fish in milk for a while and then put it in the pan to make the fish more delicious. Boil the water, wait for the water to boil (be sure to boil, do not steam cold water, hot steam is more likely to take away the fishy smell) Put the marinated sea bass into the steaming drawer, turn on high heat and steam for 8 minutes.

When the time comes.

Skim off a little of the soup from the pot again; Cut down lightly (pay attention not to use too much force, too much force is easy to cut off the fish head), see fish blood flowing out, immediately rinse the knife edge with tap water to prevent the fish blood of the knife edge from coagulating, so that the fish blood is continuously discharged, in order to achieve the effect of bloodletting. Because these are the root causes of fishy smells. And if we go to the vegetable market to buy fish, there are some fish killers who will help us deal with all of this, and when we take it home and wash it ourselves, we must rinse the residual blood in your body.

This is very simple, when boiling fish, or add green onions, ginger, cooking wine, you can remove the fish. In the production process, it is necessary to ensure the cooking time, cook the fish, and then release the umami of the fish imitation for the group.

1. After washing the fishy smell of the fishy liquor, apply a layer of white wine on the fish, and wash it off with water after a few minutes, you can remove the fishy smell of the jujube calendar. 2. Rotten rock red wine to remove the fishy smell After the fish is processed, sprinkle some red wine into the dissected fish belly, which can effectively remove the fishy smell. 3. Remove the fishy smell of rice winePut the processed fish into the rice wine and soak it for a while before cooking, which can effectively remove the fishy smell.

1. When killing fish, remember to remove a layer of black membrane in the fish's stomach, fishy, the main silver pair should be infiltrated here, and it also contains an earthy smell.

2. Before killing the fish, you can soak the live fish in the salt water, and the fish can still breathe at this time, so let it breathe the special salt water pure spine, which can effectively reduce the earthy smell.

Here's how to marinate the fish:Ingredients: Fish. 1. Prepare the fish, cut the back of the fish, and clean the internal organs and gills.

2. Use a clean rag to clean the fish blood and black lining.

3. Spread evenly on the fish, do not wipe the skin of the fish, and sprinkle the sorghum wine on the fish.

4. Put the fish in a ceramic basin, put a piece of white paper on it, press a stone, press out the fishy water in the fish, and press it for a week.

5. Hang the pressed fish in a cool place to dry and finish.

Raw materials for marinated fish: 100 kg of fresh fish; salt 15 kg; 4 kg of dried chili flakes; glutinous rice 25 kg; kilograms of peppercorns; ginger 6 kg; 5 kg of red yeast rice; kilograms of cumin; kilograms of herb powder; Garlic filial piety imitation 3 kg.

Method:1Cleaning the pickle barrel: the new barrel should be soaked in river water for two days, absolutely not leaking, soaked in grass ash water for 2 hours, then washed with water, and then wiped with leeks or radishes to remove the smell of wood, dry and set aside.

2.Fish selection: The fish will be fished, the trash fish will be removed, and more than 250 grams of green carp (red carp is easy to acid) will be selected, put into the basket, and put the basket into the river for a day of temporary rearing, so that the fish can be washed with clean water, and the feces and the sediment in the gills will be discharged.

Wait for two days to break the back of the fish, break into two halves connected to the abdomen, discard the gills and internal organs, then wash the blood stains with water, gently shake off the water, spread the fish flat and put it in the basin for 1 hour, drain the water.

3.Soak salt: Put the fish into another pot, evenly rub the fish body with fine salt (the fish salt ratio is 10), and then spread it in the basin layer by layer, sprinkle a layer of cover salt on the top, and put gauze on the basin mask to prevent flies from spawning and spoiling.

After 16-52 hours of salting, the fish is hardened and ready to be barreled.

4.Dessert wine: During the salting process of the fish, dessert wine is made at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if it is not pickled and sweet, you can not answer Zhaojia sweet wine).

5.Preparation of pickled rice and delicate grains: with glutinous rice as the main raw material, glutinous rice is steamed, spread out, sprinkled with a little soil nitrate water (or plant ash leaching water), red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt (about 1 10 of the total salt), all stirred and mixed evenly into pickled grains.

6.Barreling: Spread the pickled grains into the marinade barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains centimeters on the fish, so that the fish lees are laid alternately, and when laying a layer, it should be flattened and pressed by hand until the paving is completed, and the barrel mouth is left with 20 cm, and then the brine of the original pickled fish is sprinkled, and then the pressing plate is pressed, and then the pebbles are pressed (first press 1 2 weight, and then press all after 2 days).

Put the white wine pepper, green onion and ginger segment pickled, cut a knife 1cm deep behind the gills, pat the back of the fish with the back of the knife, and then remove the side line of the fish from the rough and simple mouth, and wipe the fish body with cooking wine, no matter how it is not fishy. In addition, the gills and internal organs of the fish must be cleaned.

There are several ingredients to remove the fishy tender meat:

1. Green onions: Green onions are divided into green onions and shallots, green onions are sweet, and shallots are more fragrant, both of which can be used as condiments when making fish, which can not only remove the fishy smell well, but also make the fish more delicious.

2. Garlic: Garlic is the most common condiment to remove the fishy smell, and it also has a disinfection effect.

3. Ginger: When frying fish, first rub the pot with ginger to avoid sticking to the pan, and put a small amount of ginger when cooking the fish to remove the fishy smell.

5. Dried sea pepper:

This is mainly to cover the fishy smell with spicy flavor, and it is best used when making spicy fish. In addition, usually put some dried sea pepper in the roasted vegetables, which can also add a lot of color.

6. Cooking wine or liquor:

Wine has always been a good seasoning to get rid of fish, if there are people in the family who can't touch wine, forget it, or the body is the most important.

8. Sugar. You can add some white sugar, there are not many people who use it, but sugar can indeed remove the fishy smell, put a small amount of white sugar can not only remove the fishy smell, but also make the color of the fish bright and attractive.

Fish made with sorghum wine can remove the smell and keep the fish tender all the time, and the preparation is as follows:

1. After buying the fish, wash it with cold water, cut it from the back of the fish, and then wipe the water with a clean rag to dry the blood.

2. Then**, put the pepper and salt in the pot together, stir-fry for about 3 minutes, and then scoop it up, and after it cools, smear it little by little on the fish meat (the inside of the fish belly, do not smear it on the fish skin, and it is best to be even), after finishing, on the salted fish, smear some sorghum wine, so that it can maintain a certain umami.

3. Then, find a jar, put the fish in it and cover it with a piece of white paper, and press it with a weight. This will squeeze some of the water out of the fish and keep it like this for about a week.

4. Finally, take out the fish, spread the salted fish meat with a bamboo skewer, and then pass it from the fish's eye with a beef tendon rope, and put it on the balcony to dry, it is best not to see the sun, but let it air dry naturally.

5. After that, you can taste it, when eating, clean it first, and then add green onion and ginger to steam it, which is very delicious.

When drowning the fish, first rinse the fish with blood, add salt, monosodium glutamate, add some wine, egg white, and a little starch, so that it will not be fishy, and the cut is still very tender.

Forehead. That's a recipe for professional mask fillet! It's hard to say here. Hey!

If you just want to get fishy, use some: Shao wine, ginger ale, pepper oil (only 1 drop).

If the meat is tender, put in: salt, monosodium glutamate, egg whites and stir. Finish with some cornstarch and salad oil! After half an hour, you can boil it in water for a while!

Slices of ginger or tea can remove the smell and keep the fish tender.

Seasoning + soy sauce Don't forget the pepper.